All dishes:

Sheep and Goats

Roasted milk fed lamb with savory

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

Shellfish and Seafood

Marinated Bay scallop with citrus fruits

Main meals

Provencal wild boar daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Beef

Charolais fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Pork

Grilled pork with thyme

Desserts

Chocolate ganache

Mixture of fresh cream and chocolate.

Poultry

Souvarov chicken

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

Poultry

Stuffed capon with black truffle and porcini

Shellfish and Seafood

Lobster stew turban and spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

Poultry

Duck with quince

Rabbit

Rabbit with black olives

Poultry

Duck with red fruits

Desserts

Strawberries and cream with Grand-Marnier

Chantilly cream : whipped cream with sugar.

Cooked meats

Rillettes de Tours

France. Touraine.
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.

Sea fish

Grilled sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Cheeses

Palet de Bourgogne

France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.

Sheep and Goats

Lamb with tapenade

Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.

Beef

Rump steak

Desserts

Pineapple and coconut crumble

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.

Cheeses

Maasdam

Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.

Desserts

Crema catalana

Beef

Chateaubriand Vert-pré

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress

Condiments

Sweet curry