All dishes:

Main meals

Parrillada

Argentina.
Various cuts of meat slowly roasted on a grill.

Sauces

Aurora sauce

Cream sauce coloured with tomato sauce.

Sea fish

Sea bass fillets and fennel

Salads

Cervelat salad

Desserts

Orange tart

Shellfish and Seafood

Langoustines with sweet wine

Cold starters

Pike-perch terrine

Cold starters

Blintz with taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

Cheeses

Pavé du Nord jeune

France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

Poultry

Goose foie gras with figs

Served cold.

Shellfish and Seafood

Marinated octopus

Octopus marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…

Poultry

Duck with figs

Poultry

Roast chicken with garlic

Sheep and Goats

Tripotxa

Spiced lamb black pudding sometimes associated with veal.

Sauces

Black truffle butter

Black truffle butter: butter with black truffle and Cognac.

Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

Cooked meats

Lyon style cochonnaille

Pork charcuterie served as a first course.

Desserts

Iced chocolate nougat

Sea fish

Raw salmon

Game animals

Jugged hare Saint-Hubert

Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.

Ice cream and sorbets

Pistachio ice cream

Sea fish

Sea bream fillets in parchment

Salads

Warm goat’s cheese salad

Mushrooms, Vegetables, Pasta and Rice

Cantonese style fried rice