All dishes:

Cold starters

Marinated fish terrine

Poultry

Stuffed pigeon with duck foie gras

Cheeses

Munster au cumin

Offal and tripe

Veal kidneys in casserole

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Beef

Grisons dried beef

Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.

Cheeses

L’amour de Nuits

France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.

Mushrooms, Vegetables, Pasta and Rice

mixed fried horn of plenty

Shellfish and Seafood

Stuffed squid with rice

Shellfish and Seafood

Prawns flambe with pastis

Cheeses

Crozier blue

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

Salads

Shrimp and grapefruit salad

Beef

Chili con carne

Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).

Poultry

Duck foie gras with morels

Served cold.

Desserts

Apricot bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Freshwater fish

Roast pike-perch in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cold starters

Taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

Cold starters

Crab and lobster stuffed avocado

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : meat joint from below the knee.

Veal

Sliced veal Zurich-style

Thin veal slices with cream and veal stock reduced.

Cold starters

Kipper terrine

Desserts

Apricot flan

Main meals

Tartiflette with Mont d’or

Tartiflette : dish made with cream, potatoes, cheese and bacon.

Shellfish and Seafood

Scallop gratin