All dishes:

Desserts

Rhubarb and fennel confit tart

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

Cheeses

Monterey Jack

United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Game birds

Provençal quail skewers

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

Appetizers

Munster sablé

Served as an appetizer or before dessert.

Shellfish and Seafood

Garlic prawns

Cheeses

Schlossberger

Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.

Pork

Pork filet mignon with apricots

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Mirabelle crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cold starters

Italian style melon

Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Fruits

Roasted chestnuts

Appetizers

Goat cheese bites

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Poultry

Chicken with prunes

Shellfish and Seafood

Scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.