All dishes:

Desserts

Pineapple gratin with honey

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Salads

Shrimp and grapefruit salad

Sea fish

Marinated salmon in lemon juice with ginger

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Sea fish

Salmon soufflé

Served hot.

Poultry

Roasted duck with turnip confit

Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Shellfish and Seafood

Grilled squids with olive oil and sea salt

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

Desserts

Blackberry meringue tart

Freshwater fish

Pike quenelles

Desserts

Apricot clafoutis

Freshwater fish

Blanquette of zander

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Poultry

Poultry with mushrooms

Others

Caviar and crab meat

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Pork

Grilled pork chop

Poultry

Roast duck breast

Veal

Veal quenelles

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.