All dishes:

Shellfish and Seafood

Scallops a la plancha

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.

Game birds

Roasted woodcock with wild mushrooms

Appetizers

Woodstock canapé

Sea fish

Sea bass with salted butter and mushrooms

Cheeses

Roasted Camembert

Sheep and Goats

Lamb navarin with turnips

Navarin : stew.

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Game birds

Roast woodcock

Desserts

Strawberry almond tart

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Desserts

Baked apples

Mushrooms, Vegetables, Pasta and Rice

French fries

Beef

Grilled beef tenderloin and bone marrow

Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.

Desserts

Preserved apricot tart

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Desserts

Chocolate soufflé

Served hot.

Desserts

Apple crumble with almonds

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with mushrooms

Salads

Duck foie gras salad with morels and black truffle