All dishes:

Desserts

Roasted pineapple with vanilla

Shellfish and Seafood

Bay scallops with black truffle

Poultry

Roast chicken

Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Pineapple boat

Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.

Sea fish

Red mullet fillets with olive oil

Desserts

Strawberry soup with mint leaf

Shellfish and Seafood

scallops with lentils

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Sheep and Goats

Lamb navarin with broad beans

Desserts

Chocolate meringue cake topped with caramel

Cheeses

Etxegarai

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.

Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Sea fish

Raw salmon with dill

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.