All dishes:

Sheep and Goats

Roast lamb with garlic

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

Desserts

Blackberry meringue cake

Sea fish

Roasted monkfish

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.

Others

Salmon guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Poultry

Grilled duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Salads

Celery salad

Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Desserts

Apricot upside-down cake

Warm starters

Goat cheese puff pastry with caramelized onions

Cheeses

Warm goat cheese

Poultry

Pigeon with vegetables

Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

Warm starters

Soufflé

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Pizza, Quiche, Tart and Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

Poultry

Grilled duck with turnips

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Cold starters

Oyster and mussel tartare

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

Cold starters

Oyster tartare

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