All dishes:

Game animals

Wild boar fillet with black truffle en croûte

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sheep and Goats

Lamb with ratatouille

Salads

Grilled goat crottin salad

Poultry

Roasted duck with quince

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Cooked meats

Mallard terrine

Served cold or at room temperature.

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Sea fish

Stuffed red mullet with fennel

Sea fish

Sole fillets with chanterelles

Desserts

Molten chocolate cake and caramel ice cream

Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Sea fish

Trout roe

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Salads

Bacon salad

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

Poultry

Souvarov-style pigeon wings

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Cooked meats

Salami

Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Sheep and Goats

Lamb with anchovies

Sea fish

Salmon with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.