All dishes:

Warm starters

Spinach and ricotta quiche

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Warm starters

Vol-au-vent

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).

Game birds

Roasted mallard with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Cheeses

Langres with peach and pear

Salads

Shrimp and citrus fruits salad

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Mushrooms, Vegetables, Pasta and Rice

Porcini Bordeaux style

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Eggs

White truffle omelette

Desserts

Apple crumble with almonds

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Sauces

Turkey mole

Mole : sauce made with peanut, cocoa, chili, sesame, tomato and thickened with corn dough, bread or tortilla (fried and crumbled).

Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.

Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

Desserts

Strawberry tart

Salads

Rice and shrimp salad

Sauces

Hollandaise sauce with mustard

Cheeses

Ovelha amanteigado

Portugal. Beira Alta.
Soft-ripened raw sheep's milk with washed rind.
Ripening : 2 months.

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.

Desserts

Mirabelle pavlova

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

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Sea fish

Salmon blanquette

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Sea fish

Sea bass with lemongrass cream sauce

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue: lobster meat slices placed in a row on the shell and served cold.

Warm starters

Goat cheese in puff pastry with caramelized onion

Sheep and Goats

Roasted milk fed lamb

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.