All dishes:

Cold starters

Red mullet paté with ratatouille

Served cold.

Sea fish

Grilled sea bass with anise and lemon

Desserts

Peaches in syrup

Sea fish

Cod and tomato salad

Pork

Jambonneau confit

Jambonneau : small ham or boneless shank.

Salads

Lobster and smoked salmon salad

Desserts

Bitter chocolate mousse with Armagnac

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Cheeses

Goat cheese log

Desserts

Roasted peaches with rosemary

Sea fish

Salmon and sea bass ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Desserts

Banana bread

Sea fish

Hake with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Freshwater fish

Pike-perch roast with beurre blanc sauce

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

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Sea fish

Anchovy fillets in olive oil

Main meals

Moussaka

Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Walnut caramel meringue tart

Desserts

Molten chocolate cake and pistachio cream

Sea fish

Fried fish

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Parmigiano Reggiano with balsamic vinegar

Game animals

Venison stew