All dishes:

Shellfish and Seafood

Steamed scallops

Shellfish and Seafood

Bay scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

John Dory fillets in puff pastry

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

Sheep and Goats

Spit-roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sea fish

Roast turbot

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Main meals

Polish meat pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Filled with minced meat, cabbage, and mushrooms.
Served hot or cold.

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

Desserts

Strawberry and raspberry Eton mess

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Pork

Pork filet mignon with porcini mushrooms

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Sea fish

Grilled cod

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Desserts

Chestnut mousse

Desserts

Chocolate sponge cake

Poultry

Roasted duck with cherries

Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

Cheeses

Frinault bleu

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Shellfish and Seafood

Crayfish gratin

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.