All dishes:

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

Sea fish

Smoked salmon pancake

Galette : savory crepe.

Desserts

Orange crepe cake

Beef

Beef tenderloin with black pepper

Poultry

Roast chicken

Desserts

Sugar crepe

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Poultry

Pigeon à la rouennaise

Veal

Veal escalope with cream sauce and chanterelle

Shellfish and Seafood

Roasted lobster with morels

Others

Red curry

Thailand.
Complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.

Pork

Pork roast in milk

Beef

Beef daube with black olives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sea fish

Surimi

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Veal

Veal roast with chanterelles

Appetizers

Smoked trout toast

Fruits

Lychee

Salads

Warm lobster salad

Game animals

Venison fillet 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.

Salads

Grilled vegetable salad

Freshwater fish

Pike quenelles with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.