All dishes:

Poultry

Duck a l’orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Shellfish and Seafood

Roasted langoustines with fresh cream

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Blackberry meringue cake

Pizza, Quiche, Tart and Pie

Rabbit pie

Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Desserts

Acacia flower fritters

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

Sea fish

Grilled sea bass with fennel

Sheep and Goats

Lamb offal fricassee

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

Poultry

Chicken with 40 cloves of garlic

Warm starters

Lobster raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Raspberry and red currant tart

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cooked meats

Andouillette in parchment

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Consommé and Soup

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Eggs

Scrambled eggs with white truffle

Shellfish and Seafood

Provençal Bay scallops

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

Sea fish

Smoked salmon carpaccio

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

Sheep and Goats

Lamb with rosemary and tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.