All dishes:

Shellfish and Seafood

Crayfish a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Warm starters

Spiced pork nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Poultry

Grilled duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

Cheeses

Cabricharme

Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.

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

Spit-roasted knuckle of lamb

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

Cooked meats

Smoked ham and potato rösti

Rösti : potato pancake.

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Desserts

Apple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

Salads

Duck gizzard salad with raspberry vinegar

Warm starters

Sautéed duck foie gras escalope with caramelized apples

Main meals

Moules frites

Sea fish

Grilled sea bass with lemon

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.

Desserts

Apricot and exotic fruits tart

Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Sautéed bay scallops

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Poultry

Duckling with turnips

Duckling : young duck.

Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…