All dishes:

Main meals

Smoked salmon bagel

Fruits

Pineapple

Shellfish and Seafood

Spicy grilled shrimp

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Sheep and Goats

Saddle of lamb en croûte

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

Rabbit

Wild rabbit stew

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

Salads

Crayfish salad with vinaigrette

Warm starters

Pear and Roquefort cheese tart

Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

Sea fish

Grilled salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

Mushrooms, Vegetables, Pasta and Rice

Crayfish risotto

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

Sea fish

Haddock tartare

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

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cold starters

Eggs Benedict and smoked salmon

Main meals

Oxtail daube with red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Imbrucciata

France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Cheeses

Boerenkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.

Sea fish

Red mullet fillets in parchment

Cheeses

Bethmale de chèvre

France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.