All dishes:

Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Desserts

Cherry meringue cake

Desserts

Lemon panna cotta

Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Freshwater fish

Carp in beer

Main meals

Taco

Mexico.
A hand-held corn cake made with a folded corn tortilla, typically filled with one or more ingredients from traditional Mexican cuisine (lime, coriander, onion, grilled meat) and served with a sauce—often made with garlic, coriander, onion, chili, and tomato.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Cheeses

Tilsiter Switzerland

Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.

Desserts

Crème brûlée with black and red fruits

Warm starters

Bay scallop puff pastry

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Desserts

Caramelized mango tart

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Cheeses

Hopelessly Bleu

United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts

Chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Desserts

Plum meringue cake

Cooked meats

Andouille de Charlieu

France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.

Cold starters

Sea bass and red tuna carpaccio

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

Sea fish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with tuna

Poultry

Sautéed chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.