All dishes:

Desserts

Red fruit platter

Cheeses

Weisslacker

Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Chocolate bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Eggs

Quail eggs

Desserts

Walnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Le bleu 1924

France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.

Poultry

Roasted squab with chanterelle

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Veal

Sauteed veal with green olives

Condiments

Saffron

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Desserts

Financier

Rectangular cake made with butter, almond powder, and egg whites.

Cold starters

Porcini carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Old Gouda

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.

Desserts

Red wine poached pear

Cheeses

Tres leches

Spain. Asturias.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.
Ripening : 6 months.

Sheep and Goats

Herb-crusted rack of lamb

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Game birds

Roasted mallard with blackcurrant berry

Pork

Braised knuckle of pork

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.