All dishes:

Veal

Veal escalope with morel mushrooms

Sea fish

Monkfish Mediterranean-style with saffron

Desserts

Eton mess with red and black fruits

Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

Poultry

Roast chicken with porcini mushrooms

Sea fish

Sea bass with lemongrass cream sauce

Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Pizza, Quiche, Tart and Pie

Pizza Margherita

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

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Cold starters

Sautéed goose foie gras escalope with figs

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Cooked meats

Dry sausage with black pepper

Consommé and Soup

Fish soup

Salads

Avocado and shrimp salad

Main meals

Moroccan lamb tajine

Tajine : stew of vegetables, fish or meat.

Offal and tripe

Lamb’s brain with brown butter

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Pork

Grilled black pudding

Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

Cooked meats

Sausage en croute

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Poultry

Fattened chicken with black truffle

Poultry

Roasted goose

Eggs

Scrambled eggs

Shellfish and Seafood

Spiny lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.