All dishes:

Poultry

Duck confit with garden salad

Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

Salads

Sautéed bay scallop salad and black truffle vinaigrette

Desserts

Mirabelle tarte Tatin

Poultry

Chicken casserole

Eggs

Scrambled eggs with salmon

Desserts

Apricot meringue tart

Salads

Squid salad

Desserts

Apricot tarte Tatin

Cheeses

Ossau-Iraty and black cherries jam

Cold starters

Pepper and goat cheese terrine

Freshwater fish

Trout in parchment

Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

Eggs

Eggs Benedict

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Poultry

Duck foie gras with morel mushrooms

Served cold.

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.

Shellfish and Seafood

Squid

Cold starters

Cold meat platter

Cheeses

Toucy

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.

Ice cream and sorbets

Candied fennel and vanilla ice cream

Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Shellfish and Seafood

Scallop carpaccio with black truffle oil

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