All dishes:

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Shellfish and Seafood

Crayfish with white wine sauce

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

Appetizers

Profiteroles with fresh goat cheese

Desserts

Pear tart with almond paste

Desserts

Pear and apple tart

Shellfish and Seafood

Seared scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Zakuski

Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).

Cooked meats

Bayonne ham

Game birds

Mallard with blackcurrant berry

Poultry

Duck hearts skewers

Sea fish

Golden sea bream in salt crust

Poultry

Salmi of pigeon

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Fruits

Red fruits

Desserts

Dark chocolate mousse tart

Tart filled with chocolate mousse.
Served cold.

Veal

Veal tenderloin with porcini

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

Shellfish and Seafood

Lobster stew with olive oil

Desserts

Brownie with caramel cream

Shellfish and Seafood

Langoustine skewers with thyme

Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Semi-hard pasteurized cow's milk cheese.
Ripening : 5 to 6 months.

Cheeses

Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.

Desserts

Frozen zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Salads

Lentil salad with haddock

Cheeses

Beaufort fruity

France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.

Sheep and Goats

Milk fed lamb with thyme flower

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