All dishes:

Sheep and Goats

Lamb fillet with eggplant

Poultry

Cold fried chicken

Poultry

Duck confit

Main meals

Chicken tajine

Tajine : stew of vegetables, fish or meat.

Cheeses

Taleggio

Italy. Lombardy.
Soft-ripened cheese made from raw cow's milk cheese with a pink-orange colored washed-rind.
Ripening : 25 to 40 days.

Cooked meats

Trush pâté

Served cold or at room temperature.

Beef

Roast beef with bone marrow

Warm starters

Sautéed duck foie gras escalope with figs

Appetizers

Smoked salmon toast with cottage cheese

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.

Shellfish and Seafood

Seafood soufflé

Served hot.

Desserts

Hot and cold caramelized pineapple

Appetizers

Duck foie gras canapé

Desserts

Apple, walnut and raisin crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Pineapple tarte Tatin

Desserts

Apricot and exotic fruits tart

Sauces

Henri IV sauce

Henri IV sauce : béarnaise sauce enriched with veal stock.

Mushrooms, Vegetables, Pasta and Rice

Ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Fresh pear mousse with citrus juice

Shellfish and Seafood

Crayfish gratin with white wine

Appetizers

Smoked trout toast

Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.

Poultry

Pigeon and mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Roasted sea bass with fennel