All dishes:

Cheeses

Paški sir

Croatia. Pag.
Hard pasteurized sheep's milk cheese with a natural rind.
Ripening : 4 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with mushrooms

Poultry

Pigeon with turnips

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Sea bream tartar with citrus

Game birds

Roast quails stuffed with mushrooms

Desserts

Chocolate marquise with caramel sauce

Iced chocolate dessert.

Poultry

Duck with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Poultry

Pan seared squab with porcini mushroom cream sauce

Cold starters

Langoustines and bay scallop terrine

Main meals

Hachis parmentier with black pudding

Main meals

Vegetable tajine

Stew of vegetables based on: eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).

Poultry

Roasted duck breast with grenailles potatoes

Grenailles: small potatoes (diameter between 18 and 35 millimeters).

Shellfish and Seafood

Steamed mussels

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Desserts

Pear diplomat

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with whipped cream topped with a candied cherry.

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Desserts

Rice pudding with dried fruit

Beef

Grilled beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Beef

Grilled steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Desserts

Strawberries and cream with Grand-Marnier

Chantilly cream : whipped cream with sugar.

Sea fish

John Dory with zucchini in parchment

Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.

Desserts

Roasted almond and fig tart

Cold starters

Salmon mousse