All dishes:

Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Beef

Crying tiger

Thailand.
Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).

Desserts

Apricot and almond ramekin

Main meals

Moules frites

Desserts

Orange tart

Mushrooms, Vegetables, Pasta and Rice

Spinach

Veal

Roasted rack of veal with cream and mushrooms

Salads

Quail salad with grapes

Desserts

Chocolate mousse with morello cherries

Pizza, Quiche, Tart and Pie

Goat cheese tart with caramelized onion

Desserts

Peach upside-down cake

Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Main meals

Baked Mont d’or

Baked Vacherin Mont-d'Or cheese.

Freshwater fish

Grilled trout almondine

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Spit-roasted Challans duck

Freshwater fish

Pike-perch with Saint George’s mushrooms

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Game animals

Venison stew

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

Shellfish and Seafood

Oysters a l’américaine

Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.

Beef

Beef tenderloin with spices

Cheeses

Abbaye de Tamié

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.