All dishes:

Poultry

Spit-roasted guinea fowl

Poultry

Chicken supreme with chanterelles

Poultry supreme : all the white meat from the breast and wings of poultry.

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Game animals

Roasted venison with sauce

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Cheeses

Taleggio

Italy. Lombardy.
Soft-ripened cheese made from raw cow's milk cheese with a pink-orange colored washed-rind.
Ripening : 25 to 40 days.

Warm starters

Fresh duck foie gras escalope on gingerbread

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Pork

Smoked pork belly

Eggs

Scrambled eggs

Veal

Grilled veal

Pork

Stuffed pig’s trotter with black truffle

Poultry

Chicken casserole

Desserts

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Others

Caviar with creamy potatoes

Desserts

Cherry and raspberry clafoutis

Cheeses

Chiriboga blue

Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.

Desserts

Strawberries with cream

Beef

Rump steak with peppercorn sauce

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

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Desserts

Rice pudding

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Cheeses

Picodon

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

Desserts

Peaches with meringue

Baked peaches topped with meringue.