All dishes:

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.

Desserts

Strawberry mousse with coriander

Sea fish

Grilled sea bass fillets with lemon juice

Poultry

Casseroled fattened chicken

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts gratin

Game birds

Grilled quail

Shellfish and Seafood

Grilled prawns with saffron cream

Cooked meats

Andouillette in parchment

Cooked meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Game animals

Wild boar stew

Poultry

Chicken supreme with mushrooms

Poultry supreme : all the white meat from the breast and wings of poultry.

Cooked meats

Hare pâté

Served cold or at room temperature.

Poultry

Young guinea fowl with Armagnac

Cheeses

Semi-hard cheese

Desserts

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Plum and walnut cream meringue tart

Cheeses

Gorgonzola

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.

Cheeses

Havarti

Denmark.
Pressed and uncooked cheese made from cow's milk.

Sea fish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sea fish

Sea bass with fennel

Main meals

Venison hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.