All dishes:

Desserts

Petit four frais

Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pork

Pork trotters with white beans and black truffle

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Sea fish

Pickled herring

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Desserts

Panettone

Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.

Desserts

Coffee crema catalana

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Salads

Lentil salad with smoked salmon

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Warm starters

Cheese puff pastry

Desserts

Chestnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Freshwater fish

Grilled pike-perch

Desserts

Walnut and apple tart with meringue

Desserts

Candied pineapple

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Appetizers

Goat cheese and smoked salmon bites

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

Poultry

Pigeon and mallard salmis

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

Pork

Marinated pork skewers

Marinated pork with garlic, oregano, paprika, and salt.

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.