All dishes:

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Veal

Veal escalope with cream sauce and morels

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Salads

Crayfish salad with vinaigrette

Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Cold starters

Avocado tartare with crab

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Potato salad with duck confit

Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

Freshwater fish

Trout fillets with almonds

Desserts

Chocolate yule log with pistachio cream

Desserts

Mango bavarian cream

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

Sea fish

Roast turbot

Fruits

Roasted and salted almonds

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Condiments

Cumin

Others

Chop suey

Chop suey : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts…) bound with a starch-thickened sauce.Usually served with rice, sometimes with noodles.

Desserts

Walnut charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Cheeses

Warm Crottin de Chavignol toast

Desserts

Cream puffs

Main meals

Mushroom and cabbage pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Sheep and Goats

Spit roasted kid goat with rosemary