All dishes:

Shellfish and Seafood

Bay scallop with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Main meals

Fish and chips

Battered fish and deep-fried chips.

Desserts

Frozen mandarin

Desserts

Strawberries and mascarpone

Cheeses

Brie with black truffles

France. Brie.
Soft-ripened cow's milk cheese with white mould rind, cut in half with slices of black truffle.

Cooked meats

Dry cured sausage with black pepper

Desserts

Coconut cake

Poultry

Duck breast with cherry

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : filled pasta smaller and less thick than raviolis.

Poultry

Aiguillette of guinea fowl with sauce poivrade

Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Sea fish

Roasted sea bass with basil

Condiments

Mint

Poultry

Pigeon with cranberries

Cheeses

Beenleigh Blue

United Kingdom. Devon.
Soft-ripened blue-veined pasteurized goat's milk cheese.

Mushrooms, Vegetables, Pasta and Rice

Salmon lasagne

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Poultry

Squab with porcini and grilled duck foie gras

Cold starters

Sardine terrine

Veal

Veal chop with porcini and polenta