All dishes:

Poultry

Duck stew

Sea fish

Grilled sea bass with fennel

Main meals

Salmon sushi

Desserts

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.
Waffle rolls with almonds filled with praline mousse and closed at the ends with chocolate.

Game animals

Bordeaux style wild boar

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Desserts

Caramelised orange

Sheep and Goats

Leg of lamb and polenta

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Pork

Stuffed pig feet with black truffle

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.

Desserts

Carrot cake

Condiments

Pickles

Cold starters

Porcini carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Warm starters

Gruyère cheese soufflé

Served hot.

Cooked meats

Poultry pâté

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Desserts

Roasted apricots

Cheeses

Laguiole

France. Cantal. Aveyron.
Semi-hard cow's milk cheese.

Desserts

Pear twelfth night cake

Desserts

Raspberry and red currant tart

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagne

Fruits

Red fruits

Freshwater fish

Truit with almonds and meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Cold starters

Red mullet terrine