All dishes:

Poultry

Duck a l’orange with dauphine potatoes

A l'orange: sauce with orange juice, duck liver and orange liqueur.

Beef

Rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Grilled spiny lobster

Shellfish and Seafood

Curry with scallops

Pork

Pork cheek with cider

Eggs

Eggs Benedict

Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.

Main meals

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.

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened sheep or goat's cheese with washed rind.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

Desserts

Pineapple gondola

Desserts

Pear pound cake

Rabbit

Beer braised rabbit

Cheeses

Rollot

France. Picardy.
Soft-ripened cow's milk cheese with a washed rind.

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Desserts

Chocolate charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Main meals

Vegetarian tartiflette

Dish made with cream, potatoes, cheese and sometimes mushrooms.

Pork

Pork with apricot

Shellfish and Seafood

Roast lobster with spices

Cheeses

Banon with honey

Veal

Roast milk-fed veal

Milk-fed veal : calf of less than 20 weeks milk-fed only.

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Consommé and Soup

French onion soup

Desserts

Pineapple lava cake and light cream

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.