All dishes:

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Shellfish and Seafood

Bay scallop skewers

Seafish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Cured Meats

Venison pâté

Served cold or at room temperature.

Feathered game

Roast quail with white grapes

Main courses

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Fruits

Candied almonds

Cured Meats

Salami

Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.

Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Seafish

Hake with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

Seafish

Pickled herring

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Desserts and Sweet Courses

Walnut bavarian cream

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

Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Miscellaneous

Beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Seafish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Feathered game

Roast partridge with black truffle

Desserts and Sweet Courses

Strawberry tart

Seafish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Salads

Quail salad with fresh figs

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.

Desserts and Sweet Courses

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.