All dishes:

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Appetizers

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Salads

Scallop salad

Poultry

Roasted duck leg with chanterelles

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Cheeses

Rush Creek Reserve

United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.

Sea fish

Honey glazed salmon with lemon

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Condiments

Basil

Others

Pork gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Desserts

Chocolate banana pudding

Cooked meats

Salami

Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.

Pork

Pork confit with garden salad

Served cold.

Game animals

Roast wild boar

Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Sea fish

Grilled sardines with rosemary

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Pork

Pork filet mignon with figs

Main meals

Duck pastilla with black olives

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Desserts

Exotic fruit salad

Cheeses

Queso de Mahón-Menorca artesano

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk.

Poultry

Duck breast over vine shoots