All dishes:

Desserts

Spiced apple meringue tart

Cheeses

L’amour de Nuits

France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.

Mushrooms, Vegetables, Pasta and Rice

Ricotta cannelloni

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Desserts

Pear mousse and citrus fruit juice

Sheep and Goats

Grilled leg of lamb

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

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Pear zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Cold starters

Tzatziki

Greece. Turkey.
Mezzé made from yogurt (sheep's or goat's yogurt) mixed with cucumber, garlic, salt, olive oil, sometimes lemon juice and dill, fennel, mint and parsley.
Often served with pita bread and olives.
Always served cold.

Salads

Crab and shrimp salad

Shellfish and Seafood

Braised scallops

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Sheep and Goats

Marinated leg of lamb with red wine

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

Desserts

Caramelized apricot and apple tart

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Game animals

Roast haunch of venison

Haunch : leg.

Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Desserts

Petit four glacé

Glacé : topped with fondant.

Pork

Pork crépinettes

Ground pork in small flat sausage.

Pork

Pork confit with garden salad

Served cold.

Cheeses

Dubliner vintage

Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Hard ewe's milk cheese pressed and uncooked.
Ripening : 100 days minimum.

Sea fish

Grilled sea bass with maitre d’hotel butter

Maitre d'hotel butter : softened butter mixed with shallot and parsley.

Sea fish

Sea bream with saffron