All dishes:

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Poultry

Squab with duck foie gras and black truffle in puff pastry

Sea fish

Stockfish

Cod salted then air-dried.

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Desserts

Pear bavarian creram and apple coulis

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Desserts

Quince upside-down cake

Others

Jambon-beurre

France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

Sea fish

Adour smoked salmon

Condiments

Rosemary

Sea fish

Grilled sea bass with fennel and star anise

Pizza, Quiche, Tart and Pie

Fish pie

Game animals

Roasted haunch of wild boar

Haunch : leg.

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Sea fish

Roast sea bass

Offal and tripe

Lamb kidneys with mushrooms

Desserts

Candied citrus fruits

Condiments

Dill

Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

Shellfish and Seafood

Bay scallops with saffron

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

Appetizers

Black olives in brine

Desserts

Strawberry almond tart

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

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