All dishes:

Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

Cheeses

Schlossberger

Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Ice cream and sorbets

Chocolate ice cream

Desserts

Liège waffle

Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams, or fruit.

Poultry

Grilled duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Sea fish

Grilled sea bass with chanterelles

Pizza, Quiche, Tart and Pie

Pie Munster

Poultry

Guinea fowl salmis with cabbage

Salmis : game or poultry carcass reduction in spiced wine sauce.

Main meals

Chinese hot pot

Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

Cheeses

Fromage de Herve

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Cabricharme

Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.

Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Sea fish

Sea bass fillets and fennel

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Desserts

Dried fruit dessert

Desserts

Red berry dessert

Sauces

Henri IV sauce

Henri IV sauce : béarnaise sauce enriched with veal stock.

Desserts

Chocolate pastry

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

Shellfish and Seafood

Squid