All dishes:

Shellfish and Seafood

Scallop carpaccio with black truffle oil

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

Pork

Galette with andouille de Guéméné

Galette : savory crepe.

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Shellfish and Seafood

Sautéed bay scallops with olive oil

Cheeses

Fat bottom girl

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.

Sea fish

Grilled shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Desserts

Caramelized apple crêpe

Shellfish and Seafood

Cockles and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Walnut tart with honey caramel sauce

Cheeses

Marieke aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.

Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

Mushrooms, Vegetables, Pasta and Rice

Endive with Bechamel

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

Poultry

Turkey with black truffle

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

Mushrooms, Vegetables, Pasta and Rice

Risotto alla milanese

Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onions, white wine, and saffron.

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Cheeses

Tomme de Trappe Echourgnac affiné au vin de noix

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Desserts

Kirsch baba

Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Cheeses

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.