All dishes:

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Cooked meats

Rabbit rillettes

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).

Desserts

Caramelized Pear and Roquefort

Main meals

Mushroom fondue

Gruyère cheese fondue with Vacherin fribourgeois cheese and mushrooms.

Beef

Bordeaux style beef tournedos

Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Pork

Roast pork with Stilton

Roast pork filled with Stilton cheese.

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Main meals

Fondue bourguignonne

Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)

Beef

Beef daube with black olives

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.

Cheeses

Morbier

France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.

Desserts

Chocolate passion trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

Salads

Mesclun with black truffle

Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.

Cooked meats

Chorizo

Pork sausage with paprika.

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Game birds

Quails in parchment

Main meals

Goat cheese pancake

Shellfish and Seafood

Grilled prawns

Desserts

Raspberries sugar

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Cheeses

Coolea Extra Matured

Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 18 months.

Sauces

Newburg sauce

Lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.

Desserts

Chocolate and raspberry mousse

Shellfish and Seafood

Grilled lobster