All dishes:

Sea fish

Sea bass with fennel and star anise

Poultry

Stuffed capon with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Shellfish and Seafood

Lobster Thermidor

Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

Desserts

Blueberry pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.

Desserts

Chocolate coulant and orange peel

Poultry

Chicken en barbouille

En barbouille : chicken cooked with the blood to thicken the sauce.

Shellfish and Seafood

Raw Clams and lemon

Main meals

Royal couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish consisting of long pasta mixed with butter and parmesan cheese.

Desserts

Rhubarb tart with nougat

Consommé and Soup

Watermelon gazpacho

Shellfish and Seafood

Bay scallop and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Poultry

Goose foie gras with white grapes

Served cold.

Others

Club sandwich

Sandwich of toasted bread often cut into quarters or halves and held together by hors-d'œuvre sticks, sliced with white turkey or chicken, grilled bacon, lettuce, tomato slices and mayonnaise.

Beef

Beef 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.

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Cheeses

Bay blue

United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.

Rabbit

Rabbit with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Sheep and Goats

Provencal roasted shoulder of lamb

Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

Desserts

Peach pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Cooked meats

Lorrain paté with garden salad

France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.

Cheeses

Gorgonzola

Italy. Lombardy.
Blue-veined cow's milk cheese.

Main meals

Smoked sausage rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

Desserts

Cherry gratin