All dishes:

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Desserts

Apple roses

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Pizza, Quiche, Tart and Pie

Pumpkin flan

Others

Sevruga caviar

Russian caviar.

Desserts

Chocolate Fritters

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Poultry

Stuffed capon with duck foie gras and mushrooms

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

Offal and tripe

Veal sweetbreads with black truffle

Desserts

Carrot cake

Desserts

Cherry merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Desserts

Fresh fruit tart

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Shellfish and Seafood

Grilled langoustine with basil

Cheeses

Durrus

Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Offal and tripe

Lamb sweetbreads with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Appetizers

Anchovies and green olives