All dishes:

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Beef

Oxtail

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Pizza, Quiche, Tart and Pie

Zwiebelkuchen

Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.

Shellfish and Seafood

Spiny lobster a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Cheeses

St Gall Extra mature

Ireland. Cork. Raw cow's milk hard cheese with a washed rind.
Ripening : over 3 months.

Pork

Roast pork with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Desserts

Napoléon praline cake

Cake of Russian origin. Variety of praline mille-feuille.

Poultry

Roast chicken with rosemary

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…).

Beef

Grilled hanger steak

Cooked meats

Rillons

France. Touraine.
Pork belly browned and confit in fat.

Pork

Roast pork with pineapple

Veal

Italian-style veal shank

Sheep and Goats

Lamb with rosemary

Poultry

Duck breast with mushrooms

Pork

Pork filet mignon with mustard

Appetizers

Origano breadsticks

Breadsticks : sticks of crisp and dry bread.

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Sea fish

Grilled red mullet with herbs

Cheeses

Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.

Mushrooms, Vegetables, Pasta and Rice

Shell spaghetti

Cheeses

Pleasant ridge reserve

United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 7 to 14 months.

Warm starters

Pear and Fourme d’Ambert tart