All dishes:

Poultry

Garlic chicken

Appetizers

Smoked salmon toast

Rabbit

Confit rabbit with rosemary

Pork

Roast pork

Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Main meals

Lamb curry

Freshwater fish

Fried freshwater fish

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.

Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Main meals

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

Sea fish

Salt-crusted sea bass with beurre blanc sauce

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

Shellfish and Seafood

Steamed mussels with saffron

Sheep and Goats

Lamb with basil

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Lobster stew with white wine

Main meals

Marmitako

Shellfish and Seafood

Langoustine tartare

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

Cheeses

Castelmagno and spinach risotto

Desserts

Fresh pear mousse with citrus juice

Desserts

Pear and blue cheese tart