All dishes:

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Cold starters

Shrimp tomato

Belgium.
Tomato stuffed with grey shrimp mixed with mayonnaise.

Poultry

Chicken with black olives

Cold starters

Pot-au-feu terrine

Sheep and Goats

Lamb chops with herbs

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Desserts

Strawberries with cream

Cheeses

Castelmagno and spinach risotto

Salads

Tabbouleh

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Veal

Veal chop with chanterelles

Poultry

Grilled duck breast with porcini mushrooms

Sea fish

Steamed John Dory

Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Main meals

Shrimp curry with pineapple and coconut milk

Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

Salads

Morteau sausage salad

Poultry

Duck foie gras in brioche

Served hot.

Appetizers

Crab canapé

Desserts

Nougat flan

Shellfish and Seafood

Roasted lobster with morels

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

Offal and tripe

Veal sweetbreads with morels