All dishes:

Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants

Desserts

White chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Poultry

Stuffed guinea fowl with Brussels sprouts

Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Sheep and Goats

Roast lamb with thyme

Cheeses

Gorgonzola piccante

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.

Desserts

Apple crêpe cake

Eggs

Sardine omelette

Shellfish and Seafood

Sautéed scallops

Salads

Tomato salad

Poultry

Chicken Vallée d’Auge style

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

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Sea fish

Halibut crudo

Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

Poultry

Roast pigeon with duck foie gras

Desserts

Dried fruit tart with cinnamon

Shellfish and Seafood

Bay scallops with a lemon sauce

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

Main meals

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

Pork

Braised pork leg slice with potatoes

Leg slice : thick, round slice cut crosswise from the shank.

Warm starters

Provençal goat cheese puff pastry