All dishes:

Others

Caviar with creamy potatoes

Sea fish

Grilled brill

Cold starters

Stuffed avocado with crab and lobster

Desserts

Chocolate cake

Sauces

Bordelaise sauce

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

Desserts

Passion fruit cheesecake

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Desserts

Walnut meringue tart

Game birds

Grilled wood pigeon à la goutte de sang with porcini raviole

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Pork

Barbecued pork

Cheeses

Havarti

Denmark.
Pressed and uncooked cheese made from cow's milk.

Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Shellfish and Seafood

Fried squid

Poultry

Roast turkey

Desserts

Lemon meringue tart

Shellfish and Seafood

Seafood skewers

Game animals

Roasted venison with black truffle

Eggs

Horn of plenty mushrooms omelette

Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

Sea fish

Salmon in parchment with beurre blanc sauce

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

Sheep and Goats

Roast baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Chestnut cream crêpe

Poultry

Roasted squab with giblets