All dishes:

Sea fish

Grilled sea bass with carrots

Poultry

Chicken fricassee with mushrooms

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Mushrooms, Vegetables, Pasta and Rice

Scallops risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Desserts

Strawberry bavarois

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

Pizza, Quiche, Tart and Pie

Flammekueche

France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.

Desserts

Honey and walnut tart

Others

Sevruga caviar

Russian caviar.

Ice cream and sorbets

Apricot sorbet

Shellfish and Seafood

Scallops skewers with coral sauce

Coral sauce : roe of scallops mixed with fresh cream and spices.

Offal and tripe

Veal sweetbreads with mushrooms

Shellfish and Seafood

Roasted scallops skewers with grapefruit sauce

Cold starters

Grapefruit and crab

Eggs

Eggs Benedict

Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.

Sheep and Goats

Crown of lamb cutlets

Desserts

Caramelized apple crepe

Salads

Tuna salad

Tuna salad with lettuce, tomato and vinaigrette.

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

A la croque au sel : raw vegetables dipped in salt, for example radishes.

Cheeses

Brie de Meaux

France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.

Beef

Grilled hanger steak and coal roasted potatoes

Cheeses

Cremont

United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.

Desserts

Pear meringue tart

Poultry

Roast duck with turnip confit

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese from unpasteurised goat's, sheep's and cow’s milk with a natural rind.
Ripening : 2 weeks.