All dishes:

Desserts

Apple clafoutis

Cooked meats

Corsican cold cuts

Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

Offal and tripe

Sauteed veal kidneys with vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

Desserts

Pear and almond meringue tart

Mushrooms, Vegetables, Pasta and Rice

Crayfish risotto

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

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Sheep and Goats

Roast mutton

Desserts

Butter and sugar crepe

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Poultry

Souvarov pigeon wings

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Desserts

Vanilla roasted pineapple

Poultry

Pan fried duck foie gras with apple

Served hot.

Desserts

Walnut and apple tart

Appetizers

Hot rillettes on canapé

Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza prepared with scampi, mussels or squid with tomato sauce.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : very thin slices with a dash of lemon and olive oil.

Desserts

Madeleine

Appetizers

Poivrade artichokes with olive oil

Raw vegetables soaked with seasoned olive oil.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Cheeses

Milleens

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4-10 weeks.

Sea fish

Sole fillets with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.