All dishes:

Shellfish and Seafood

Bay scallop tartare with herbs

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Pear meringue tart

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Salads

Quail salad with fresh figs

Desserts

Frozen cherry soufflé

Served hot.

Sea fish

Sea bass fillets with fennel and star anise

Desserts

Strawberry shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

Desserts

Pear pie

Cheeses

Chiriboga blue

Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Desserts

Strawberries with cream

Shellfish and Seafood

Boiled shrimp

Desserts

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

Veal

Veal escalope with morel mushrooms

Pizza, Quiche, Tart and Pie

Endive and scallops tart

Poultry

Roasted duck with peaches

Cheeses

Coolea Herb and Garlic

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk flavored with herbs and garlic.
Ripening : 3 months.

Game birds

Young partridge salmis

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

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Apricot and exotic fruits tart

Pork

Pork roast with prunes

Main meals

Cassoulet with duck confit