All dishes:

Sea fish

Fried smelt

Desserts

Warm molten chocolate cake and banana coulis

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

Desserts

Fresh fruit soup

(pineapple and peach)

Desserts

Peach bavarian

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.

Desserts

Light apple compote

Pizza, Quiche, Tart and Pie

Goat cheese tart

Poultry

Salmi of duckling

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

Desserts

Caramel and chocolate yule log

Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Ice cream and sorbets

Cherry sorbet

Salads

Duck gizzard salad

Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Poultry

Poultry with mushrooms

Shellfish and Seafood

Roasted oysters

Desserts

Apple and pear pie

Desserts

Dark and white chocolate mousse with saffron

Desserts

Chocolate and walnut tart

Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Others

Sturio caviar

Caviar from Aquitaine.