All dishes:

Game birds

Wood pigeon breast with porcini mushrooms

Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

Desserts

Citrus mousse

Desserts

Caramelized mango tart

Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cold starters

Pot-au-feu terrine

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Beef

Beef cheek with black truffle mashed potatoes

Desserts

Orange cake

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Poultry

Goose foie gras with black truffle

Served cold.

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Main meals

Marmitako

Desserts

Apple crêpe

Cheeses

Fresh goat cheese

Desserts

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Eggs

Scrambled eggs with salmon

Freshwater fish

Trout in parchment

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Shellfish and Seafood

Prawns

Rabbit

Rabbit with mushrooms

Shellfish and Seafood

Squid a la plancha

Desserts

Candied citrus fruits

Warm starters

Seafood vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).