All dishes:

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

Beef

Grilled beef

Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Mirabelle meringue tart

Shellfish and Seafood

Grilled prawn skewers

Sea fish

Sautéed monkfish cheeks

Sheep and Goats

Spiced lamb

Sea fish

Salmon carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Tulip cookie with red berries

Cookie tulip : dessert shell made from a baked batter of butter, egg white, flour, and icing sugar.

Beef

Pastrami

Smoked salted beef, sliced thinly.

Sea fish

Grilled salmon steak

Ice cream and sorbets

Spice ice cream

Desserts

Pineapple tart

Others

Beluga caviar

Cooked meats

Pork pâté

Served cold.

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Poultry

Guinea fowl with cabbage

Poultry

Ginger chicken

Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.

Appetizers

Salmon roe canapé

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Sheep and Goats

Lamb fillet with eggplant

Sea fish

Sea bass and smoked salmon tartare

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