All dishes:

Game animals

Venison fillet with lingonberries

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Game animals

Venison stew

Cold starters

Olive plum cake

Desserts

Grapefruit sorbet

Cheeses

Ovelha amanteigado

Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.

Desserts

Vanilla crema catalana

Salads

Sauteed porcini mushroom salad

Cold starters

Tomatoes stuffed with eggplant caviar

Desserts

Pear dartois

Dartois : two strips of puff pastry surrounding a filling.

Desserts

Chocolate and walnut tart

Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.

Desserts

Dried fruit tart with cinnamon

Poultry

Sauteed chicken

Desserts

Apricot bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Mushrooms, Vegetables, Pasta and Rice

Pea risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cooked meats

Pheasant pâté

Served cold or at room temperature.

Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Poultry

Chicken fricassee with cream sauce

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.