All dishes:

Cold starters

Tomatoes stuffed with eggplant caviar

Warm starters

Smoked salmon puff pastry

Desserts

Cherry meringue tart

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Eggs

Scrambled eggs with black truffle

Sheep and Goats

Lamb chops with herbs

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Game animals

Roasted doe fillet

Poultry

Roasted turkey with chestnuts

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Desserts

Pear twelfth night cake

Salads

Duck gizzard salad

Desserts

Apricot tart

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

Sea fish

Turbot with beurre blanc sauce

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

Cooked meats

Goose rillettes

Desserts

Chocolate pastry

Sea fish

Grilled cod with white wine

Condiments

Saffron

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon