All dishes:

Sea fish

Fried whiting

Game birds

Quails with cherry and Sichuan pepper

Sea fish

Salmon quenelles with lemon sauce

Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.

Cheeses

Cabricharme

Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.

Desserts

Wild strawberry tart

Cheeses

Quicke’s traditional cheddar

United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind coated with lard and wrapped in muslin cloth.
Ripening : 12 months.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini

Shellfish and Seafood

Razor shell with ginger

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : at least 3 weeks.

Vegetable macédoine with mayonnaise

Beef

Beef tenderloin in puff pastry with morels

Sheep and Goats

Roast lamb with garlic

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Desserts

Honey soufflé

Served hot.

Shellfish and Seafood

Scallop carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Sea fish

Salmon and sea bass ceviche

Cheeses

Pecorino with quince jelly

Freshwater fish

Truit with almonds and meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Desserts

White wine poached pears

Poultry

Casseroled guinea fowl

Mushrooms, Vegetables, Pasta and Rice

Brussels sprout

Poultry

Duck aiguillette with blackcurrant

Salads

Tomato salad with garlic and parsley

Cheeses

Trifecta

United States. New York.
Soft-ripened pasteurized cow's and sheep’s milk triple-crème cheese with a natural rind washed with saison beer.
Ripening : 2 years.