All dishes:

Desserts

Crème brûlée flavored with walnut

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Cheeses

Aged sheep cheese

Cooked meats

Sausage en croute

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Grilled red mullet

Poultry

Stuffed pigeon with duck foie gras and black truffle

Cheeses

Kāpiti Kikorangi Triple cream blue

New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.

Desserts

Dark chocolate fondant cake

Dark chocolate : with more than 70% cocoa.

Poultry

Goose confit

Served hot.

Sea fish

Sea bass with coconut milk

Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Appetizers

Prawn croquettes

Fruits

Lemon

Pizza, Quiche, Tart and Pie

Duck pie

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Poultry

Pineapple chicken

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Shellfish and Seafood

Shrimp gratin

Desserts

Redcurrant meringue cake