All dishes:

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Poultry

Duck breast with roasted figs

Appetizers

Smoked salmon bites

Desserts

Strawberries and wine

Desserts

Pretzel

Knot-shaped bread or brioche covered with coarse salt.

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

Desserts

Strawberry and rhubard meringue tart

Sea fish

Grilled pavé of tuna with herbs

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Desserts

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Desserts

Apple and banana crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Duck breast over vine shoots

Desserts

Walnut and apple tart with meringue

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Warm starters

Pear and Roquefort cheese tart

Sea fish

Sea bream tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Brocciu secu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.

Sea fish

Sea bass with black truffle

Desserts

Pineapple with whipped cream

Chantilly cream : whipped cream with sugar.

Shellfish and Seafood

Vanilla poached prawns

Veal

Veal chop in parchment

Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.