All dishes:

Salads

Tuna and tomato salad with onion

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Roasted capon with figs

Offal and tripe

Lamb kidneys with mushrooms

Poultry

Chicken with chanterelles

Sea fish

Whole roasted turbot with black truffle juice

Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.

Desserts

Tropézienne

France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.

Cheeses

Remoudou

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Poultry

Duck in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Cheeses

Trifecta

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.

Shellfish and Seafood

Sautéed bay scallops with mousseline spinach

Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Salads

Cockles salad

Desserts

Caramel merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

Desserts

Black fruit meringue tart

Sea fish

Sea bream carpaccio with lemon

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

Desserts

Roasted peaches with almonds

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Veal

Veal quenelles