All dishes:

Salads

Spiny lobster salad

Warm starters

Zander puff pastry

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Roasted eel

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Appetizers

Duck foie gras toast

Pork

Diots with cabbage

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Cheeses

Buxton blue

United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.

Desserts

Crema catalana

Pork

Black pudding

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Cooked meats

Trush pâté

Served cold or at room temperature.

Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Cooked meats

Rillons

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.

Shellfish and Seafood

Crayfish gratin

Desserts

Almond miror glaze cake

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

Eggs

Horn of plenty mushrooms omelette

Salads

Lentil salad with haddock

Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cooked meats

Catalan cold cuts

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Lavaret with herb sauce

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.