All dishes:

Appetizers

Duck foie gras canapé

Freshwater fish

Grilled tilapia

Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Poultry

Mi-cuit duck foie gras

Served cold.

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Desserts

Pear cake

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Warm starters

Soufflé

Served hot.

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.

Sea fish

Smoked herring

Ice cream and sorbets

Fruit sorbet

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Desserts

Gratinated raspberry tart

Cold starters

Pike-perch terrine

Served cold.

Desserts

Pecan pie

Dish usually served with whipped cream.

Cheeses

Villageois cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Beef

Beef tenderloin en croûte with herbs

Salads

Warm goat cheese salad

Desserts

Apple upside-down cake

Salads

Greek salad

Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.