All dishes:

Desserts

Redcurrant pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Desserts

Floating island

Whipped egg whites on sponge cake with custard and usually caramel sauce.

Pork

Pork confit with garden salad

Served cold.

Game animals

Marinated venison in red wine

Shellfish and Seafood

Scallops with porcini

Poultry

Young turkey with Champagne sauce

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

Mushrooms, Vegetables, Pasta and Rice

Artichokes heart

Cheeses

Crü di capra

Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.

Desserts

Chocolate meringue cake topped with caramel

Poultry

Garlic chicken

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Desserts

Pear syrup

Poultry

Chicken with Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Eggplants stuffed with garlic, onion, parsley, pepper, tomato and minced meat.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini

Fetuccine Alfredo : pasta dish consisting of long pasta mixed with butter and parmesan cheese.

Sea fish

Papillot of smoked salmon

Freshwater fish

Trout au bleu with hollandaise sauce

Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Main meals

Ruthenian pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Ruthenian : stuffed with cottage cheese, fried onion and potato.
Served hot or cold.

Main meals

Dauphiné raviole with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Desserts

Damson tart

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Fruits

Quince

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.

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).