All dishes:

Game animals

Venison fillet with peppercorn sauce

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

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Warm starters

Spiced pork nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

Cheeses

Comté fruité

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

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.

Sea fish

Salmon tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sea fish

Pickled sardines

Veal

Tête de veau

Shellfish and Seafood

Sautéed bay scallops with citrus fruits

Warm starters

Langoustine puff pastry

Desserts

Caramelized apricots and apples with a spiced ice cream

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Sea fish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Shellfish and Seafood

Squid skewers and leek fondue

Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Pear charlotte with caramel custard

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Cooked meats

Rabbit rillettes

Desserts

Strawberry zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Main meals

Provençal tuna gratin

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

Cheeses

Jeffs’ Select Gouda

United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.

Cooked meats

Salami with green olives