All dishes:

Cheeses

Epoisses

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

Pork

Currywurst

Germany. Berlin.
Pork sausage cut into small pieces and seasoned with curry ketchup.
Served in a small roll (Brötchen) or with french fries.

Cold starters

Shrimp barquette

Cheeses

Gran Canaria

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with an olive oil washed rind.
Ripening : 2 years.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Shellfish and Seafood

Scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

Cheeses

Queso de Mahón-Menorca artesano tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, white in color.
Ripening : 21 to 60 days.

Desserts

Chocolate and raspberry mousse

Sea fish

Grilled sea bass with anise

Desserts

Strawberry panna cotta

Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Salads

Bay scallop salad with vinegar

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.

Offal and tripe

Veal sweetbreads cassolette with mustard

Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.

Cheeses

Trifecta

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.

Poultry

Roast guinea fowl

Sea fish

Roasted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Pork

Roast pork filet mignon

Sea fish

Provençal red sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Sea fish

Scottish smoked salmon

Sea fish

Darne of monkfish with green peppercorn sauce

Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.