All dishes:

Sheep and Goats

Marinated leg of lamb with red wine

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

Cold starters

Smoked salmon and shrimp 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.

Desserts

Plum meringue cake

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Appetizers

Munster sablé

Served as an appetizer or before dessert.

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Desserts

Roasted pineapple with caramel

Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

Veal

Veal quenelles with morels

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Desserts

Orange tart

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Freshwater fish

Trout with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Shellfish and Seafood

Vanilla poached prawns

Cold starters

Smoked fish platter

Desserts

Crema catalana with cinnamon

Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Shellfish and Seafood

Scallops flambéed

Poultry

Grilled chicken

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.