All dishes:

Shellfish and Seafood

Scallops a la plancha and Espelette pepper

Cold starters

Tzatziki

Greece. Turkey.
Mezzé made from yogurt (sheep's or goat's yogurt) mixed with cucumber, garlic, salt, olive oil, sometimes lemon juice and dill, fennel, mint and parsley.
Often served with pita bread and olives.
Always served cold.

Sea fish

Scottish smoked salmon

Beef

Tournedos Rossini with porcini

Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.

Desserts

Strawberry gratin with rhubarb

Poultry

Chicken pannequet

Pannequet: pancake filled with a salty or sweet preparation.

Desserts

Sablé with salted butter and cherry jam

Sheep and Goats

Milk fed lamb with herbs de Provence

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

Consommé and Soup

Cabbage soup

Main meals

Paella

Rice dish with saffron cooked with olive oil, vegetables, meat and-or fish, shellfish cooked in a pan called paella.

Others

Almas caviar

Caviar from Iran.

Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Poultry

Supreme of fattened chicken

Supreme : boneless chicken breast with the flesh from the wings.

Sea fish

Smoked salmon soufflé

Served hot.

Desserts

Chocolate and morello cherry tart

Condiments

Pickles

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine broth, served cold and topped with mayonnaise, truffle, egg white, chervil and tarragon accompanied by tomatoes stuffed with mixed salad.

Desserts

Black and red fruit Eton mess

Sheep and Goats

Stew of mutton

Navarin : stew.

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Veal

Rack of veal with tarragon

Main meals

Souvlaki

Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) diced and marinated in lemon juice and olive oil with vegetables, herbs (oregano, thyme), pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.

Desserts

Chocolate profiteroles

Small pastry puffs with custard or vanilla ice cream topped with chocolate.

Cooked meats

Lomo embuchado

Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.