All dishes:

Cold starters

Red mullet terrine with ratatouille

Beef

Beef skewers

Warm starters

Vol-au-vent

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).

Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Consommé and Soup

Fish soup

Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened pasteurized goat's milk cheese with a natural rind.

Cold starters

Beef cheek terrine

Main meals

Raclette

Melted cheese accompanied with sausage, potatoes and vegetables.

Cheeses

Ewe’s blue

United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.

Game animals

Venison fillet with peppercorn sauce

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

Others

Grilled cheese

Grilled slices of cheese between slices of bread, with butter.

Beef

Grilled rib steak with spring vegetables and herb butter

Rib steak : rib of beef with bone attached.
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

Main meals

Young wild boar daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Shellfish and Seafood

Scallops with beurre blanc sauce

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

Sheep and Goats

Lamb fillet in puff pastry

Shellfish and Seafood

Bay scallop and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.

Desserts

Strawberry salad with basil and lime

Poultry

Roast duckling

Duckling : young duck.

Cold starters

Blintz with taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette

Shellfish and Seafood

Sauteed shrimp with curry and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Marieke aged Gouda

Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Matured : 9-12 months.

Beef

Beef fillet with peppercorn sauce

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