All dishes:

Poultry

Roasted duck with green olives

Game animals

Marinated venison in red wine

Poultry

Sautéed duck foie gras with mango

Served hot.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Beef

Grilled hanger steak

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Sea fish

Red mullet fillets

Beef

Roasted hanger steak

Main meals

Nigirizushi

Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.

Sea fish

Grilled fish skewers

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Fruits

Apple

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Poultry

Potato salad with duck confit

Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Offal and tripe

Veal sweetbreads with morels

Shellfish and Seafood

Lobster fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Sautéed bay scallops with citrus fruits

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Coffee and chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

Poultry

Duck breast with peaches