All dishes:

Eggs

Omelette cake

Poultry

Duck foie gras with Port wine

Served cold.

Appetizers

Zucchini fritters

Shellfish and Seafood

Sauteed langoustine

Beef

Grilled hanger steak with french fries

Desserts

Mango bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Warm starters

Goat cheese puff pastry with caramelized onions

Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Pineapple and quince tart

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Beef

Beef tenderloin with porcini mushrooms

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Desserts

Fruit fritters

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Shellfish and Seafood

Lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Cheeses

Crater Lake Blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.

Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Desserts

Candied fruit crêpe aumoniere