All dishes:

Desserts

Grapefruit cream

Condiments

Dill

Cheeses

Fiumorbù

France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Sheep and Goats

Grilled lamb with savory

Desserts

Pear and almond tart

Freshwater fish

Pike quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Mushrooms, Vegetables, Pasta and Rice

Seafood lasagna

Salads

Herring salad

Desserts

Banana bread

Salads

Crudite salad

Do not serve fine wine.

Sea fish

Sea bass with lemongrass cream sauce

Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Salads

Spiny lobster salad

Warm starters

Morel mushroom puff pastry

Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

Cold starters

Eggs Benedict and smoked salmon

Cooked meats

Wild boar pâté

Served cold or at room temperature.

Desserts

Chocolate soufflé

Served hot.

Salads

Cockles salad

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

Sea fish

Salmon tartare with citrus

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

Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.