All dishes:

Cooked meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.
Served hot.

Cold starters

Stuffed avocado with crab and lobster

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Veal

Veal roast with morels

Desserts

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

Sea fish

Grilled sea bass with beurre blanc sauce

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

Fruits

Mango

Cooked meats

Dry sausage

Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

Shellfish and Seafood

Lobster stew

Salads

Beetroot salad with olive oil

Appetizers

Devils on horseback

Cheeses

Buxton blue

United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Salads

Duck foie gras salad

Desserts

Pecorino and pear tart

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Cheeses

Pavé correzien

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

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Shellfish and Seafood

Crayfish tails