All dishes:

Fruits

Raspberry

Desserts

Pear and blue cheese tart

Appetizers

Cheese straw

Poultry

Roasted squab with broad beans

Desserts

Praline Napoléon cake

Russia.
Variety of praline mille-feuille.

Poultry

Pigeon with duck foie gras

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

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.

Cheeses

Moses Sleeper

United States. California.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Ripening : 6 to 12 weeks.

Poultry

Squab with duck foie gras

Shellfish and Seafood

scallops with lime

Appetizers

Tapenade toast

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Sea fish

Red mullet fillets with olive oil

Game birds

Roast partridge

Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Poultry

Roasted squab wings

Poultry

Roast guinea fowl with golden raisins

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Desserts

Vanilla éclair

Desserts

Exotic fruit meringue tart

Eggs

Soufflé omelette with Roquefort cheese

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

Desserts

Blueberry tart