All dishes:

Cheeses

Castelmagno and spinach risotto

Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

Sheep and Goats

Confit lamb with rosemary and lemon

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Desserts

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

Sea fish

Steamed salmon

Desserts

Chocolate and pear cake

Sea fish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Passion fruit mousse with gingerbread

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Salads

Langoustines salad and orange

Ice cream and sorbets

Pear sorbet

Poultry

Pressed duck

Cooked meats

Lark pâté

Served cold or at room temperature.

Salads

Beetroot salad with olive oil

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

Sea fish

Smoked herring

Pork

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Veal

Provençal veal chop

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Smoked Gouda

Netherlands.
Smoked, pressed and uncooked cheese made from whole cow's milk.

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Sea fish

Grilled red mullet fillets with basil