All dishes:

Salads

Smoked fish and spinach salad

Ice cream and sorbets

Candied fennel and vanilla ice cream

Sea fish

Red mullet with eggplant caviar

Sauces

Porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Sea fish

Tuna fillets casserole

Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

Pork

Roast pork filet mignon

Poultry

Roast chicken with porcini mushrooms

Shellfish and Seafood

Langoustine and bay scallop skewers

Beef

Beef cheek with carrots

Sheep and Goats

Lamb chops with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Offal and tripe

Sautéed offal

Cheeses

Warm Crottin de Chavignol toast

Poultry

Chicken with 40 cloves of garlic

Cold starters

Sea bass carpaccio with dill

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Pork

Knuckle of pork confit

Pork

Rethel boudin blanc

France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.

Poultry

Duck foie gras and caramelized apples with honey

Served hot.

Shellfish and Seafood

Boudin of scallops

Desserts

Praline macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Freshwater fish

Trout with Saint George’s mushrooms

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Sheep and Goats

Grilled lamb with savory

Cheeses

Hidden Falls

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.