All dishes:

Main meals

Duck pastilla with black olives

Sea fish

Smoked salmon carpaccio

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

Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelle

Desserts

Meringue

Cheeses

Le bleu 1924

France.
Blue-veined cheese from pasteurized goat's, sheep's and cow’s milk.

Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Steamed semolina served with vegetable stew (purple artichoke, carrot, zucchini, beans, turnips, peas, tomato) accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Desserts

Apple crumble with almonds

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.

Cheeses

Beaufort with nuts

Shellfish and Seafood

Crayfish a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cold starters

Shrimp tomato

Belgium.
Tomato stuffed with brown shrimp mixed with mayonnaise.

Game birds

Roast trushes with juniper berries

Desserts

Savarin with rum

Savarin : kind of rum baba without raisins.

Mushrooms, Vegetables, Pasta and Rice

Endive with Bechamel

Bechamel sauce : Butter and flour (roux) made with milk or cream.

Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

Poultry

Duck aiguillette with cherry

Aiguillette : thin strips of chicken breast.

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Cheeses

Comté

France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.

Desserts

Opera

Pastry with Joconde cake, coffee buttercream and chocolate ganache.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Shellfish and Seafood

Scallops skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Main meals

Duck pastilla with green olives

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months minimum.

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.