All dishes:

Pork

Grilled Toulouse sausage with lentils

Cheeses

Fried cheese curds

Canada. États-Unis.

Poultry

Squab with duck foie gras and black truffle in puff pastry

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Cold starters

Vegetable aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Poultry

Braised squab

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Beef

Roast beef with peppercorn sauce

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

Eggs

Shirred eggs

Appetizers

Stuffed piquillo peppers with meat

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Desserts

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

Sea fish

Grilled sea bass fillets with lemon juice

Sea fish

Salmon with beurre blanc sauce

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

Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Poultry

Roast guinea fowl with figs

Desserts

Exotic fruit yule log

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Veal

Veal escalope with cream sauce and chanterelle

Poultry

Guinea fowl with white grapes

Shellfish and Seafood

Sautéed scallops

Sea fish

Braised sea bass with fennel

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Boerenkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.