All dishes:

Cooked meats

Oreiller de la Belle Aurore

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Beef

Roasted hanger steak

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Cold starters

Zakuski

Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).

Salads

Shrimp and grapefruit salad

Warm starters

Salmon in puff pastry and a julienne of vegetable

Julienne : vegetables cut into batons.

Desserts

Pineapple bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Cheeses

Twig farm goat tomme

United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.

Beef

Maultaschen

Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.

Sheep and Goats

Lamb shank with lentils

Cheeses

Chiriboga

Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.

Game animals

Venison fillet with sauce poivrade

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.

Cheeses

Bleu des Causses

France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.

Game animals

Venison stew

Pork

Knuckle of pork with lentils

Poultry

Young guinea fowl with Armagnac

Beef

Rib steak with cooking salt and bone marrow

Rib steak : rib of beef with bone attached.

Beef

Chili con carne

Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).

Ice cream and sorbets

Chocolate ice cream

Sea fish

Roasted monkfish

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Pizza, Quiche, Tart and Pie

Anchovy pizza

Main meals

Provencal 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.