All dishes:

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Warm starters

Quenelles

Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.

Desserts

Strawberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.

Appetizers

Bread with tomato

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

Beef

Bordeaux style entrecote with porcini mushrooms

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

Cold starters

Sea bass carpaccio with dill

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Mushrooms, Vegetables, Pasta and Rice

Eggplant tian

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Main meals

Pigeon pastilla with white truffle

Game animals

Saddle of hare with fresh cream

Cold starters

Goose foie gras mille-feuille

Eggs

Sardine omelette

Veal

Veal grenadine with mushrooms

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

Desserts

Pear and almond meringue tart

Ice cream and sorbets

Apple sorbet

Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Pineapple sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Others

Beluga caviar

Warm starters

Spinach and ricotta quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.