All dishes:

Appetizers

Smoked salmon bites

Poultry

Duck foie gras cooked au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Poultry

Chicken in cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Bergues

France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.

Sea fish

Salmon tartar with salmon caviar

Sea fish

Smoked herring

Poultry

Roast duck with cranberry

Shellfish and Seafood

Grilled Bay scallop

Veal

Calf’s head

Rabbit

Wild rabbit stew with grilled polenta

Condiments

Raw garlic

Desserts

Pear flan

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Desserts

Merveilleux

Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.

Sea fish

Smoked salmon carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Desserts

Kiwi clafoutis

Cheeses

Rupert reserve

United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months.

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Main meals

Zucchini moussaka

Sauces

Ivory sauce

Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.

Sheep and Goats

Noisette of lamb with gingerbread crust

Noisette : small round piece of lean meat.

Beef

Pan seared rib steak

Rib steak : rib of beef with bone attached.

Cheeses

Patachouffe

Belgium.
Semi-soft cow's milk cheese with a beer-washed rind.

Desserts

Peach clafoutis