All dishes:

Salads

Celery salad

Cheeses

Red hawk

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.

Sea fish

Sea bass and smoked salmon tartare

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

Poultry

Ginger chicken

Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.

Main meals

Duck foie gras raviole with black truffle

Poultry

Roasted duck with quince

Cheeses

Holey cow

United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Desserts

Pumpkin meringue pie

Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Guinea fowl with saffron

Sheep and Goats

Roasted leg of lamb with parsley sauce

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Parsley sauce : parsley, lemon juice and olive oil or butter.

Mushrooms, Vegetables, Pasta and Rice

Morel risotto

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

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Shellfish and Seafood

Scallop tartare with herbs

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

Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Veal

Roasted rack of veal with garlic and rosemary

Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.