All dishes:

Poultry

Tarragon chicken

Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

Desserts

Crème brûlée with black truffles

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Sea fish

Grilled red mullet fillets

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Game birds

Pheasant with sauerkraut

Sea fish

Grilled sardines

Poultry

Duck confit with potatoes sautéed with garlic and parsley

Pork

Pork trotter jelly

Main meals

Marmitako

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Strawberries and wine

Cooked meats

Duck rillettes

Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Shellfish and Seafood

Prawns

Desserts

Pineapple aumoniere

Diced pineapple cooked in filo pastry.

Sheep and Goats

Knuckle of lamb with olives

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.