All dishes:

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

Pizza, Quiche, Tart and Pie

Pumpkin flan

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Orange crema catalana

Salads

Avocado and grapefruit salad

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Fruits

Pear

Others

Caviar

Desserts

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Sole fillets in parchment

Cheeses

Buttermilk blue

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.

Warm starters

Zander puff pastry

Salads

Warm lobster salad

Cold starters

Duck foie gras aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sea fish

Sea bass and smoked salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Beef

Beef tenderloin with porcini mushrooms

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Sauces

Winegrower sauce

Vigneronne sauce : red wine reduction with shallots and butter.

Warm starters

Goat cheese and tomato puff pastry

Salads

Smoked salmon and spinach salad

Fruits

Raspberry

Beef

Beef cheek daube with red wine and braised endives

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

Freshwater fish

Pike-perch with chanterelles