All dishes:

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Veal

Veal chop with cream and morels

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Cold starters

Smoked bass and smoked salmon mille-feuille

Pork

Knuckle of pork with lentils

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Desserts

Caramelized pear

Cold starters

Fish and vegetable pâté

Served cold.

Main meals

Lamb tajine

Tajine : stew of vegetables, fish or meat.

Poultry

Chicken fricassee with mushrooms

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

Desserts

Mango tarte Tatin with caramel

Cooked meats

Woodstock pâté

Served cold or at room temperature.

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Peach meringue tart

Main meals

Dim sum shrimp

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Molten chocolate cake and caramel ice cream

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Sea fish

Roasted sea bass filets with herbs

Desserts

Red berry compote

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Desserts

Peaches in syrup

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.