All dishes:

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Others

Green curry

Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Main meals

Turbot and oyster tartare

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

Desserts

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Sea fish

Pavé of salmon with roasted fennel

Main meals

Chinese hot pot

Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…

Freshwater fish

Pike-perch fillets

Sea fish

Salmon in parchment with beurre blanc sauce

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

Cheeses

Dry Jack Monterey

United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 7 months minimum.

Beef

Beef bourguignon with steamed potatoes

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Poultry

Stuffed pigeon with duck foie gras and black truffle

Sheep and Goats

Milk-fed lamb with thyme

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Desserts

Black plum tart

Game birds

Roast partridge with black truffle

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Desserts

Hazelnut croquant

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms

Desserts

Petit four

Pork

Pork filet mignon with mustard

Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.