All dishes:

Shellfish and Seafood

Whelk tartare

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

Beef

Oxtail

Freshwater fish

Roasted pike-perch fillets

Desserts

Caramel fondant

Pork

Galette with andouille de Guéméné

Galette : savory crepe.

Desserts

Dark and white chocolate mousse with saffron

Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

Cooked meats

Jambon de Savoie

Freshwater fish

Steamed pike

Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Sheep and Goats

Grilled lamb with thyme

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Desserts

Strawberry and raspberry Eton mess

Pizza, Quiche, Tart and Pie

Veal sweetbreads and morel pie

Pizza, Quiche, Tart and Pie

Seafood pie

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Salads

Endive salad

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Fruits

Quince

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Squid stewed in their ink with pasta

Warm starters

Sautéed duck foie gras escalope with figs

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Cheeses

L’Ami du Chambertin

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.