All dishes:

Desserts

Candied citrus fruits

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Pork

Black pudding with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Shellfish and Seafood

Scallops with black truffle

Desserts

Caramel pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

Shellfish and Seafood

Provençal-style octopus

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

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Main meals

Shrimp curry with pineapple and coconut milk

Game birds

Stuffed quail with duck foie gras

Poultry

Stuffed goose neck Strasbourg-style

Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.

Cheeses

Kanternagelkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.

Sheep and Goats

Roasted mutton

Desserts

Pineapple with kirsch sirup

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Pork

Pork filet mignon with lemongrass

Poultry

Galette with ham and cheese

Galette : savory crepe.

Poultry

Sautéed duck foie gras with apples

Served hot.

Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Poultry

Duck foie gras with morel mushrooms

Served cold.