All dishes:

Pizza, Quiche, Tart, Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

Shellfish and Seafood

Stuffed spiny lobster

Pizza, Quiche, Tart, Pie

Leek pie

Veal

Veal quenelles

Main courses

Curry pork loin

Beef

Grilled hanger steak and coal roasted potatoes

Poultry

Guinea fowl salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Seafish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Shellfish and Seafood

Roasted lobster with vanilla

Cured Meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

Desserts and Sweet Courses

Walnut pie

Poultry

Roast duck breast with blackcurrant berries

Desserts and Sweet Courses

Peach bavarian

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Beef

Sautéed rump steak and herbs butter

Hot Starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

Seafish

Grilled tuna with herbs

Sauces

Lobster butter

Lobster butter : lobster meat with butter.

Feathered game

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts and Sweet Courses

Lemon meringue yule log

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Pizza, Quiche, Tart, Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Seafish

Grilled turbot with basil

Desserts and Sweet Courses

Eton mess

United Kingdom.
Dessert made with strawberries, meringue, and cream.