All dishes:

Cheeses

Hooligan

United States. Connecticut.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.

Appetizers

Duck foie gras canapé

Desserts

Damson meringue tart

Eggs

Eggs mimosa

Hard boiled egg with the yolk (part) mixed with mayonnaise and herbs before being placed in the white, the rest of the egg yolk crumbled over (like mimosa).

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Sheep and Goats

Grilled lamb with semolina

Sea fish

Grilled sea bass with lemon

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon peel.

Sauces

Black truffle butter

Black truffle butter: butter with black truffle and Cognac.

Warm starters

Pan fried goose foie gras escalope

Desserts

Upside-down fig cake

Salads

Rice and shrimp salad

Shellfish and Seafood

Bay scallop with butter

Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sea fish

Fresh herring home style

Fresh herring fillets, boiled in a broth with white wine, vinegar, carrots, onions, a bouquet (thyme, bay leaf and parsley) and served with a cold broth.

Cheeses

Dubliner

Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : 12 months.

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Sauces

Cream sauce

Cream sauce : Bechamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

mixed fried horn of plenty

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with washed rind.

Salads

Tabbouleh

Freshwater fish

Smoked eel with citrus fruits

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw sheep's milk and mould on the rind.
Ripening : 2 to 3 weeks.