All dishes:

Shellfish and Seafood

Seafood carpaccio

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

Sheep and Goats

Spiced marinated lamb skewers

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Game animals

Venison fillet with lingonberries

Desserts

Maltese strawberries

Strawberries served with orange juice and Cointreau.

Sea fish

Roasted sea bass filets with herbs

Cheeses

Roth Private Reserve

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : over 6 months.

Appetizers

Dried fruit canapé

Desserts

Caramelized apricots with bitter almond coulis

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Sheep and Goats

Lamb casserole

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Poultry

Guinea fowl with white grapes

Main meals

Lamb curry

Desserts

Strawberry yogurt ice cream

Others

Lobster guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Fruits

Orange

Salads

Tuna and tomato salad

Salads

Quail salad with grapes

Ice cream and sorbets

Melon sorbet

Sea fish

Grilled sea bass fillets

Consommé and Soup

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

Others

Lamb and chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.