All dishes:

Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.

Cold starters

Zakuski

Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).

Pork

Pork chop with caramelized apples

Poultry

Cold fried chicken

Desserts

Strawberry salad with mint leaf

Eggs

Fried eggs

Sea fish

Lumpfish roe

Poultry

Stuffed pigeon with mushrooms

Appetizers

Radish and butter

Radishes served with salt and butter.

Desserts

Quince tart

Desserts

Apple, walnut and raisin crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Scallops with leek fondue

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Sheep and Goats

Lamb shank with lentils

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Freshwater fish

Grilled pike-perch

Sea fish

Tuna fillets casserole

Beef

Grilled beef with herbs

Cheeses

Brie de Meaux stuffed with pistachios

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Sea fish

Stockfish

Cod salted then air-dried.

Desserts

Croustillons

Deep-fried balls with sugar.

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.