All dishes:

Desserts

Pear and amandine tart

Tart with almond cream and pears.

Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made from olive oil and broth mixed with garlic, basil leaves, pecorino sardo, pine nuts, marjoram or parsley.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Blue-veined cow's milk cheese.

Poultry

Grilled duck breast

Sea fish

Sardines with shallot

Mushrooms, Vegetables, Pasta and Rice

Blintz with crab and potatoes with curry

Desserts

Strawberry mousse with coriander

Salads

Warm goat’s cheese salad

Sea fish

Sole with brown butter

Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.

Beef

Rump steak with pepper

Cheeses

Crumbly Lancashire

United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 6 to 8 weeks.

Desserts

Peach mille-feuille

Desserts

Grape meringue tart

Desserts

Spiced apple tart

Sea fish

Cod with saffron

Desserts

Chocolate and griottines in puff pastry

Griottines : cherries macerated in kirsch liqueur.

Beef

Piece of beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Cheeses

Rembrandt extra aged Gouda

Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.

Desserts

Red fruit pavlova

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

Desserts

Vatrushka with vanilla

Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Sea fish

Sea bass with fennel

Eggs

Shirred eggs with cream

Salads

Lobster salad with citrus fruits