All dishes:

Appetizers

Olives stuffed with anchovies

Sea fish

Monkfish tartar

Beef

Grilled beef with peppercorn sauce

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

Game birds

Quails with cherry and Sichuan pepper

Pork

Marinated pork skewers

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

Cooked meats

Prisuttu

Shellfish and Seafood

Sauteed shrimp with curry and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Offal and tripe

Bordeaux style veal kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Sea fish

Pickled mackerel fillets in white wine

Desserts

Gingerbread

Shellfish and Seafood

Seafood in fresh cream

Sheep and Goats

Rack of lamb with herbs

Mushrooms, Vegetables, Pasta and Rice

Brussels sprout

Desserts

Caramelized apple in puff pastry

Desserts

Vanilla cheesecake

Poultry

Roast young turkey

Main meals

Stuffed tomatoes with lamb

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.

Sauces

Mole

Mexico.
Sauce made with peanut, cocoa, chili, sesame, tomato and thickened with corn dough, bread or tortilla (fried and crumbled).

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Desserts

Candied pineapple

Beef

Maultaschen

Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.

Sea fish

Brandade de morue parmentière

Brandade with mashed potatoes.

Freshwater fish

Grilled eel with garlic and herbs