All dishes:

Poultry

Roasted squab with wild mushrooms

Pork

Roast pork with apricot

Beef

Beef tournedos with peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Poultry

Duck with peas

Desserts

Pear and amandine tart

Tart with almond cream and pears.

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Poultry

Stuffed pigeon with duck foie gras and black truffle

Pork

Roast pork with sage

Desserts

Damson pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Steamed semolina served with vegetable stew (purple artichoke, carrot, zucchini, beans, turnips, peas, tomato) accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Main meals

Cottage cheese pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.

Desserts

Gingerbread charlotte

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

Shellfish and Seafood

Roast lobster

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Desserts

Mocha cake with nuts

Mocha cake : sponge cake with coffee-flavoured buttercream.

Cold starters

Cold meat platter

Poultry

Squab with duck foie gras

Squab stuffed with duck foie gras

Desserts

Petit four glacé

Glacé : topped with fondant.

Sea fish

Sole fillets with Dieppe sauce

Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.

Cooked meats

Pork rinds

Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.

Sauces

Roquefort sauce

Roquefort melted in milk with fresh cream.

Cheeses

Shepherd’s delight

United States. Pennsylvania.
Semi-soft raw sheep's milk cheese with a natural rind.