All dishes:

Veal

Sauteed veal with porcini mushrooms

Desserts

Orange crepe cake

Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

Appetizers

Fish croquettes

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Game animals

Wild boar fillet with black truffle en croûte

Desserts

Vanilla éclair

Offal and tripe

Lamb kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Sheep and Goats

Knuckle of lamb with olives

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Poultry

Guinea fowl salmis

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

Sea fish

Cod Biscay style

Poultry

Duck breast with prunes

Desserts

Twelfth night cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Sheep and Goats

Spit-roasted lamb with thyme

Pork

Grilled pig trotter

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Salads

Avocado with shrimp and grapefruit salad

Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.

Sea fish

Sea bream with white wine

Main meals

Pigeon pastilla

Sheep and Goats

Sauteed lamb with green olives

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.