All dishes:

Main meals

Pigeon pastilla with white truffle

Cheeses

Grayson

United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.

Sheep and Goats

Saddle of lamb with red wine sauce

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cheeses

Gnocchi gratin with gorgonzola dolce

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Sea fish

Dieppoise-style marinated herring

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Desserts

Rhubarb pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Duck a l’orange with spices

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Desserts

Grape meringue tart

Desserts

Hazelnut praline

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Desserts

Red fruit gratin

Desserts

Peach trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Sheep and Goats

Milk-fed lamb with thyme

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

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Desserts

Walnut puff pastry

Poultry

Bordeaux style duck confit

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

Desserts

Roasted figs with honey

Desserts

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

Sea fish

Grilled herrings with mustard sauce

Mustard sauce : hollandaise sauce with mustard.