All dishes:

Desserts

Pear poached in Sauternes with chocolate cream

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sheep and Goats

Mutton with sauce

Warm starters

Porcini mushroom raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Apple tart with pastry cream

Desserts

Frozen raspberry soufflé

Served hot.

Sea fish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.

Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Eggs

Poached eggs with black truffle

Pork

Pork roast with red cabbage

Desserts

Grand Marnier soufflé

Served hot.

Sheep and Goats

Lamb with thyme

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Desserts

Strawberry egg custard

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

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

Cooked meats

Dry sausage

Cheeses

Dancing fern

United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.

Cheeses

Gnocchi gratin with gorgonzola dolce

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Shellfish and Seafood

Marinated bay scallops

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.

Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.