All dishes:

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

Shellfish and Seafood

Oysters

Beef

Provençal beef daube

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

Sea fish

Mackerel in white wine

Shellfish and Seafood

Scallops with hebrs

Shellfish and Seafood

Scallops with leek fondue

Rabbit

Sauteed rabbit with green olives

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Cold starters

Red mullet paté with ratatouille

Served cold.

Sea fish

Sautéed monkfish cheeks

Appetizers

Tapas

Canapés.

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Eggs

Scotch eggs

United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.

Sea fish

Sea bass fillets and fennel

Desserts

Eton mess with red and black fruits

Desserts

Pear and blue cheese tart

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Shellfish and Seafood

Bay scallop tartare with citrus

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

Desserts

French toast and caramel ice cream

Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Warm starters

Sautéed duck foie gras escalope with figs

Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.