All dishes:

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

Pizza, Quiche, Tart and Pie

Chicken and button mushroom pie

Desserts

Fig meringue cake

Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Roasted sea bass with fennel

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Poultry

Warm goose foie gras

Desserts

Eton mess

United Kingdom.
Dessert made with strawberries, meringue, and cream.

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Shellfish and Seafood

Marinated bay scallops

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Warm starters

Cumin puff pastry

Others

Sterlet caviar

Russian caviar.

Shellfish and Seafood

Steamed bay scallops

Poultry

Smoked duck breast