All dishes:

Salads

Bay scallop salad with vinegar

Beef

Gardiane de taureau

Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.

Cheeses

Chaource

France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

Beef

Oxtail

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Cheeses

Vermont Herdsman

United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.

Main meals

Hachis parmentier with black pudding and apple

Cheeses

Gouda Holland

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

Warm starters

Seafood puff pastry

Beef

Roast beef with shallots

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Rabbit

Rabbit with herbs

Pork

Grilled ham

Sauces

Paprika sauce

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

Main meals

Sea pot-au-feu

Sauces

Shrimp butter

Butter mixed with blended shrimp.

Desserts

Chestnut cream cake

Rabbit

Saddle of rabbit

Sea fish

Sea bream in parchment

Salads

Endive salad

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

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