All dishes:

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.

Shellfish and Seafood

Razor shell with lemon

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Sheep and Goats

Grilled lamb with semolina

Poultry

Roast guinea fowl with morels

Desserts

Red berry gratin

Desserts

Bitter chocolate sponge cake

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Game animals

Roast venison

Sea fish

Grilled shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Sea fish

Grilled sea bass with anise

Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

Poultry

Pigeon wings with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Main meals

Mont d’or raclette

Raclette : melted cheese served with cold cuts, potatoes and vegetables.

Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

Desserts

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Desserts

Pear with chocolate

Sea fish

Herring roe

Cold starters

Cold seafood in a shell

Cold dish made of mixed diced vegetables (macédoine) with seafood, salad, and mayonnaise, served in a scallop shell.

Desserts

White chocolate mousse

Desserts

Nougat flan

Poultry

Grilled squab with olives