All dishes:

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Desserts

Pineapple upside-down cake

Desserts

Carrot cake

Game birds

Roasted wood pigeon salmis

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

Pork

Creole black pudding

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Veal

Veal fillet with morel mushrooms

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Remoudou

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Offal and tripe

Lamb kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Beef

Beef tenderloin with bone marrow

Offal and tripe

Veal sweetbreads with mustard

Sheep and Goats

Lamb fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Shellfish and Seafood

Poached scallops

Game animals

Saddle of hare with juniper berries

Warm starters

Ham puff pastry

Sheep and Goats

Lamb with eggplant

Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Beef

Roasted rib steak with shallots

Rib steak : rib of beef with bone attached.

Sea fish

Baked anchovies

Main meals

Duck foie gras raviole with black truffle