All dishes:

Furred game

Hare à la royale with celery root mash

Seafish

Stuffed red mullet with fennel

Shellfish and Seafood

scallops with lime

Desserts and Sweet Courses

Caramel and chocolate yule log

Poultry

Duckling stuffed with duck foie gras

Duckling : female duck.

Desserts and Sweet Courses

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Desserts and Sweet Courses

Vatrushka with vanilla

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Appetizers and Amuse-bouches

Anchovy straw

Cured Meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Cheeses

Limburger

Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Sheep and Goats

Roasted rack of lamb with thyme

Shellfish and Seafood

Baked oysters

Seafish

Grilled sea bass fillets with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Poultry

Duck breast with porcini mushrooms

Appetizers and Amuse-bouches

Olives stuffed with anchovies

Cheeses

Castelmagno and hazelnuts risotto

Seafish

Grilled fish

Pork

Roast suckling pig with apple

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Desserts and Sweet Courses

Cold red berry soup