All dishes:

Sea fish

Scalop aumoniere

Pizza, Quiche, Tart and Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

Shellfish and Seafood

Bay scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Game animals

Saddle of hare

Sea fish

Grilled sea bass and potatoes with black truffle

Desserts

Damson bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Desserts

Spiced pineapple compote

Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Appetizers

Zucchini fritters

Desserts

Chestnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Desserts

Walnut caramel tart

Desserts

Savarin with red berries

Savarin : kind of rum baba without raisins.

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Salads

Crudite salad

Do not serve fine wine.

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Pork

Black pudding with apples and potatoes

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Mushrooms, Vegetables, Pasta and Rice

Braised endives

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

Cheeses

Le bleu 1924

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

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Sea fish

Lutefisk

Scandinavia.
Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.