All dishes:

Pizza, Quiche, Tart and Pie

Pizza marinara

Italy. Naples.
Tomato pizza seasoned with garlic, olive oil and oregano.

Cheeses

Petit Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.

Salads

Duck foie gras and pigeon salad

Cold starters

Cold meat platter

Freshwater fish

Pike quenelles

Desserts

Mocha yule log

Game animals

Venison with black truffle

Cold starters

Grapefruit and crab

Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : very thin slices with a dash of lemon and olive oil.

Offal and tripe

Pan fried lamb’s kidneys

Appetizers

Fish tartar with lemon and herbs bites

Shellfish and Seafood

Grilled scallops

Cheeses

Munster

France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.

Pizza, Quiche, Tart and Pie

Pizza Margherita

Pizza with basil, mozzarella and tomato (represents the three colors of the Italian flag).

Sea fish

Salmon in salt crust

Veal

Veal frikandel

Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.

Poultry

Duck breast with cherry

Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Fruits

Pawpaw

Shellfish and Seafood

Scallops with hebrs

Beef

Grilled beef cooked over vine shoots

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened sheep or goat's cheese with washed rind.

Pork

Sainte-Menehould style pig foot

Boiled pork feet, cooked gently in water then breadcrumbed and fried.
This allows them to be eaten completely (bones included).

Game animals

Roast haunch of venison

Haunch : leg.