All dishes:

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Cold starters

Duck foie gras 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.

Seafish

Turbot with black truffle

Ice cream and sorbets

Banana split

Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Offal and tripe

Grilled calf’s liver

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Desserts and Sweet Courses

Basque cake with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Appetizers and Amuse-bouches

Aperitif

Desserts and Sweet Courses

Strawberry mousse with mint leaf

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

Sheep and Goats

Knuckle of lamb with olives

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Desserts and Sweet Courses

Plum and walnut cream meringue tart

Consommés, Broths and Soups

Ttoro

Basque bouillabaisse.
Fish soup with hake, Dublin Bay prawns and mussels.

Poultry

Roasted Bresse capon

Pork

Pork filet mignon with apples

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.

Poultry

Chicken with morel and cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Veal

Veal grenadine with morels

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

Pork

Cheek and pigtail stew