All dishes:

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Sea fish

Pavé of salmon with morels

Pork

Barbecued pork filet mignon

Desserts

Mille-feuille

Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Offal and tripe

Calf’s liver with bordelaise sauce

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

Others

Pork gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Sea fish

Sole fillets with fresh cream

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Kanternagelkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Salads

Crayfish salad with vinaigrette

Beef

Beef tenderloin en croûte with herbs

Pork

Pork roast with sage

Poultry

Duck Montmorency

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

Game animals

Haunch of venison with poivrade sauce

Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Salads

Smoked salmon and spinach salad

Cold starters

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

Cold starters

Shrimp barquette

Warm starters

Spinach and ricotta tart

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Pork

Pork cheek with cider

Desserts

Roasted pear with honey