All dishes:

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Offal and tripe

Grilled calf’s liver

Desserts

Sponge cake

Mushrooms, Vegetables, Pasta and Rice

Camembert potato gratin

Desserts

Cherry mirlitons

Desserts

Salted butter caramel crêpe

Eggs

Poached eggs with black truffle

Poultry

Duck breast with lingonberries

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.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Cheeses

Dream weaver

United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

Desserts

Molten chocolate cake and vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Dauphine potatoes

Desserts

Crème brûlée with caramelized apple

Cheeses

Glacier blue

United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.

Sea fish

Salmon aumoniere

Poultry

Guinea fowl with black truffle

Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Fruits

Candied almonds

Sea fish

John Dory with beurre blanc sauce

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

Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Desserts

Chocolate mousse with caramel sauce

Cheeses

Aged cheese

Desserts

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.