All dishes:

Poultry

Grilled chicken

Fruits

Orange

Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

Ice cream and sorbets

Fruit sorbet

Cold starters

Fish mousse

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Warm starters

Ravioles with snails

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cheeses

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with bloomy rind.

Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Beef

Beef estouffade with brown beer and mushrooms

Sea fish

Grilled sea bream

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Veal

Veal paupiettes

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Cheeses

Queso de Mahón-Menorca artesano

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk.

Desserts

Strawberry salad with mint leaf

Desserts

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

Rabbit

Saddle of rabbit with herbes de Provence

Game animals

Venison fillet with lingonberries

Desserts

Pear upside-down cake with cinnamon ice cream

Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.