All dishes:

Shellfish and Seafood

Lobster stew with olive oil

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Salads

Crab salad

Desserts

Rum raisin ice cream

Freshwater fish

Artic char with beurre blanc sauce

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

Sheep and Goats

Mutton navarin

Navarin : stew.

Desserts

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Pork

Saucisse de Morteau with lentils

Desserts

Sponge cake

Desserts

Mandarine givrée

Mandarine sorbet served in a mandarine.

Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Cheeses

Hard cheese

Poultry

Pigeon casserole pigeon with chestnut

Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.

Desserts

Hazelnut croquant

Sea fish

Grilled tuna

Sea fish

Smoked salmon and potatoes

Shellfish and Seafood

Langoustine with oriental spices

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Desserts

Vanilla crema catalana

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.