All dishes:

Warm starters

Pan fried duck foie gras escalope with balsamic vinegar

Pork

Roast pork with orange

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Consommé and Soup

Lamb chorba

Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.

Cheeses

Boerenkaas

Netherlands.
Semi-soft raw whole cow’s milk cheese.

Veal

Veal chop in parchment

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

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

Poultry

Chicken with 40 cloves of garlic

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with ash-covered rind.
Ripening : 4 weeks.

Sea fish

Sole fillets with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Sheep and Goats

Lamb cutlets with potato

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : very thin slices with a dash of lemon and olive oil.

Poultry

Stuffed fattened chicken

Pair according to the stuffing.

Pork

Saucisse de Morteau

France. Franche-Comté.
Smoked sausage.

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Freshwater fish

Eel in green sauce

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

Poultry

Guinea fowl with cream

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Salmon lasagne

Cold starters

Italian style melon

Melon slices coat with Parma ham.
Match the saltiness of the ham according to the sweetness of the melon.

Poultry

Duck foie gras with salt

Served cold.

Desserts

Strawberry miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Eggs

Stuffed eggs with tuna

Desserts

Red fruit panna cotta

Veal

Roast veal chop

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy