All dishes:

Desserts

Queen of Sheba cake

Chocolate and almond cake.

Desserts

Roasted figs with vanilla ice cream

Pork

Roast pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cold starters

Red mullet paté with ratatouille

Served cold.

Appetizers

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Desserts

Pecorino and pear tart

Main meals

Beaufort and Comté fondue

Pork

Pork roast with red cabbage

Sea fish

Salmon soufflé

Served hot.

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Poultry

Stuffed pigeon with duck foie gras and black truffle

Sea fish

Grilled sea bass fillets with shellfish

Beef

Beef bourguignon with steamed potatoes

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

Sheep and Goats

Saddle of lamb with pomegranate

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Pork

Cold pork roast with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Poached pear and gingerbread

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Game birds

Roast quail with Griottines

Griottines : cherries macerated in a kirsch liqueur.

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Desserts

Chocolate and walnut meringue tart

Beef

Beef tenderloin with basil, coriander and fresh mint en croûte