All dishes:

Salads

Avocado and prawn salad

Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Pizza, Quiche, Tart and Pie

Fennel tart

Poultry

Stuffed capon with black truffle

Shellfish and Seafood

Langoustine tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Cooked meats

Saucisson de Lyon

Cheeses

La Sentinelle

Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

Sea fish

Hake with tomato sauce

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Desserts

Pineapple meringue tart

Sea fish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin

Shellfish and Seafood

Flambéed bay scallops

Sea fish

Steamed sea bass with ginger

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.