All dishes:

Freshwater fish

Pike quenelles with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sheep and Goats

Roasted lamb chops

Desserts

Mango cheesecake

Offal and tripe

Veal sweetbreads with asparagus tips

Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

Veal

Tête de veau

Cheeses

Vermont Herdsman

United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

Game animals

Wild boar stew with fresh pasta

Poultry

Sautéed duck foie gras with black truffle

Served hot.

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

Game birds

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cold starters

Kipper pâté

Served cold.

Pork

Moo shu pork

Northern China.
Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Others

Provençal style snails

Snails with aioli sauce or tomato sauce.

Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

Veal

Veal grenadine with vin jaune

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Strawberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.