All dishes:

Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

Sheep and Goats

Lamb casserole

Desserts

Pear and spices tarte Tatin

Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.

Salads

Mixed salad

A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Main meals

Cassoulet with goose confit

Ice cream and sorbets

Candied fennel and vanilla ice cream

Beef

Grilled beef with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Game birds

Roasted pheasant with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Sheep and Goats

Lamb with anchovies

Salads

Shrimp salad

Desserts

Roasted peaches with rosemary

Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Desserts

Praline bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Soufflé omelette with apple

Freshwater fish

Smoked eel

Main meals

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Pork

Pork chop with lentils

Desserts

Peach meringue cake