All dishes:

Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Sheep and Goats

Provençal-style sauteed lamb

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

Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Sea fish

Sole with beurre blanc sauce

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

Cheeses

Verano

United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 2 to 6 months.

Salads

Avocado and crab salad

Salads

Sea salad

Beef

Roast beef with peppercorn sauce

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

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Appetizers

Parmesan croquettes

Veal

Veal escalope with tarragon

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Main meals

Duck pastilla with black olives

Desserts

Almond pistachio baklava

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Poultry

Chicken with 40 cloves of garlic

Poultry

Fattened chicken with porcini mushrooms

Poultry

Guinea fowl salmis with cabbage

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

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.