All dishes:

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Main meals

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Game animals

Roasted haunch of wild boar

Haunch : leg.

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Desserts

Chestnut mousse with orange

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Sea fish

Roasted monkfish with bacon

Poultry

Duck leg salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Condiments

Sweet curry

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms

Poultry

Chicken with 40 cloves of garlic

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

Desserts

Apricot clafoutis

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

Cold starters

Marinated fish paté

Served cold.

Veal

Veal chop with morel mushrooms

Sea fish

Sea bass with horn of plenty in parchment

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Shellfish and Seafood

Bay scallop gratin

Sea fish

Grilled pavé of salmon

Desserts

Mango tarte Tatin with caramel