All dishes:

Appetizers

Smoked salmon bites

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Sea fish

Monkfish loin with bacon

Game birds

Woodcock casserole with mushrooms

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Sea fish

Roast red mullet

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Sea fish

Turbot fillets with beurre blanc sauce

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

Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Desserts

Fruitcake

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Game birds

Roasted pheasant

Warm starters

Provençal goat cheese puff pastry

Sheep and Goats

Catalan lamb marinade

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

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Cold starters

Olive plum cake

Desserts

Caramel charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

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

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

Desserts

Black cherry clafoutis