All dishes:

Sea fish

Marinated sea bass

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Warm starters

Cheese soufflé

Served hot.

Veal

Cushion of veal with chanterelle

Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.

Cheeses

Castelmagno with honey and black truffle

Pork

Pork filet mignon with onion jam

Sheep and Goats

Lamb chops and grilled eggplant

Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

Shellfish and Seafood

Langoustines a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Game birds

Skylark skewers

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Desserts

Strawberry egg custard

Boiled milk poured over beaten eggs and baked in the oven.

Others

Lamb gyros

Desserts

Walnut meringue tart with honey caramel sauce

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Cheeses

Sawtooth

United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.

Desserts

Fig meringue tart

Desserts

Fruit fritters

Desserts

Lemon tart

Game animals

Roast venison with red wine