All dishes:

Desserts

Basque cake with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

Salads

Mushroom salad

Desserts

Pear twelfth night cake

Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.

Desserts

Molten chocolate cake and caramel ice cream

Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Appetizers

Tapenade toast

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

Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

Desserts

Raspberry tiramisu

Cold starters

Spiny lobster with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Salads

Frisée salad

Desserts

Strawberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Spit-roasted guinea fowl

Desserts

Walnut charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

Shellfish and Seafood

Clam fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.