All dishes:

Poultry

Guinea fowl with chestnut

Desserts

Strawberry pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Stuffed with sour cream, sugar and strawberry.
Served hot or cold.

Shellfish and Seafood

Crayfish tails

Warm starters

Pan fried duck foie gras escalope with caramelized apples

Desserts

Doughnuts

Desserts

Chocolate soufflé with vanilla ice cream

Shellfish and Seafood

Seared scallops with olive oil

Game birds

Roast mallard

Offal and tripe

Braised veal sweetbreads with endive fondue

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Desserts

Pineapple gratin with honey

Desserts

Blueberry bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

Poultry

Duck aiguillette with blackcurrant

Sea fish

Fried whiting

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Salads

Greek salad

Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.

Beef

Grilled beef

Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened raw cow's milk cheese with a washed rind with white wine.

Cooked meats

Leverpostej

Sweden.
Minced pork liver with lard pâté

Cheeses

Abondance

France. Haute-Savoie. Abondance.
Hard raw cow's milk cheese.

Desserts

Passion fruit mousse with gingerbread

Desserts

Mirabelle meringue tart

Cheeses

Vézelay

France. Burgundy. Yonne. Vézelay.
Unpasteurised goat's milk cheese.

Warm starters

Porcini raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Cheeses

Pavé du Nord demi-vieux

France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.