All dishes:

Desserts

Palets breton

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

Desserts

Roasted pear with nougatine

Desserts

Caramelized apple puff pastry

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

Freshwater fish

Pike quenelles

Shellfish and Seafood

scallops with lentils

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

Desserts

Yoghurt cake with lemon

Sheep and Goats

Lamb fillet with eggplant

Main meals

Marmitako

Shellfish and Seafood

Grilled crab

Main meals

Baked Mont d’or

Baked Vacherin Mont-d'Or cheese.

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Poultry

Guinea fowl with vin de paille

Pork

Pork with prunes

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Eggs

Scotch eggs

United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.

Sea fish

Sea bass en croûte with tarragon

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Desserts

Almond miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.