All dishes:

Sea fish

Grilled sea bass with fennel, drizzled with oil and lemon

Warm starters

Comté cheese soufflé

Served hot.

Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 24 months.

Sea fish

Red mullet in parchment

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Desserts

White chocolate and lemon yule log

Desserts

Red berry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Others

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

Sea fish

Sole with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Braised bay scallops

Desserts

Coffee mousse

Warm starters

Pear, walnut and Roquefort cheese tart

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Desserts

Coconut macaroon

Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Sauces

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.

Desserts

Red berry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Sauces

Shrimp butter

Butter mixed with blended shrimp.

Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.