All dishes:

Shellfish and Seafood

Scallops with black truffle

Main meals

Mushroom and cabbage pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Sea fish

Breaded fish

Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Pizza, Quiche, Tart and Pie

Leek and scallop pie

Sheep and Goats

Roasted rack of lamb with herbs

Desserts

Caramelized mango tart

Beef

Roast beef

Desserts

Red berry compote

Main meals

Pigeon pastilla with grapes

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Poultry

Grilled duck breast with blackcurrant sauce

Pizza, Quiche, Tart and Pie

Parmesan shortbreads

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Poultry

Roasted capon

Game birds

Pheasant casserole

Shellfish and Seafood

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Warm starters

Pear and Fourme d’Ambert cheese tart

Desserts

Orange crepe cake

Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

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

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Pork

Grilled pork