All dishes:

Poultry

Roast duck foie gras with spices

Served hot.

Sheep and Goats

Roast lamb with garlic

Salads

Lentil salad with diced bacon

Veal

Casseroled veal chop

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Sea fish

Red mullet in parchment

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Desserts

Fruit tart

Eggs

Stuffed eggs with tuna

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

Veal

Veal grenadine with morels

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

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Salads

Smoked salmon and spinach salad

Sea fish

Lumpfish roe

Veal

Sauteed veal with tomato

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Poultry

Steamed duck foie gras

Served cold.

Game animals

Venison stew

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

Offal and tripe

Sautéed veal sweetbreads in butter

Game birds

Roasted mallard with blackcurrant berry

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.