All dishes:

Cooked meats

Sausage en croute

Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Poultry

Squab with porcini mushrooms and olives

Desserts

Dried fruit compote with vanilla

Sea fish

Turbot with black truffle

Main meals

Pad thai

Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus in olive oil

Salads

Endive salad

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Shellfish and Seafood

Scallops with a citrus butter

Sheep and Goats

Milk-fed lamb with potato gratin and morels

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Poultry

Confit duck leg and gratin dauphinois

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

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Cheeses

Provolone dolce

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with calf rennet.
Ripening : 2 to 4 months.

Main meals

Pork colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Consommé and Soup

Vegetable soup

Freshwater fish

Pike-perch fillets

Desserts

Tangerine twelfth night cake

Poultry

Chicken supreme with pineapple

Poultry supreme : all the white meat from the breast and wings of poultry.

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Main meals

Cassoulet with goose confit