All dishes:

Cheeses

Trappe de Timadeuc

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Salads

Caprese salad skewers

Desserts

Chocolate and walnut meringue tart

Veal

Veal fillet with morel mushrooms

Ice cream and sorbets

Candied fennel and vanilla ice cream

Desserts

Honey and walnut tart

Sea fish

Salmon aumoniere

Offal and tripe

Veal sweetbreads with asparagus tips

Warm starters

Sautéed duck foie gras escalope with dates

Beef

Orange beef

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

Warm starters

Goat cheese and tomato pizza

Shellfish and Seafood

scallops with lentils

Others

Pork pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Shellfish and Seafood

Plancha-seared langoustine with black pepper

Desserts

Mango yule log

Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

Salads

Langoustines salad

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Desserts

Grapefruit sorbet

Desserts

White chocolate and citrus fruit mousse

Cooked meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Sheep and Goats

Lamb noisette with herbs

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

Desserts

Chocolate delice

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.