All dishes:

Desserts

Pear mousse and citrus fruit juice

Warm starters

Porcini raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Desserts

Confit apple

Cheeses

Mature Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 9 to 12 months.

Desserts

Butter and sugar crepe

Main meals

Pigeon pastilla with spices

Eggs

White truffle omelette

Warm starters

Scallop shell of fish gratin

Poultry

Roasted duck breast with honey and spices

Shellfish and Seafood

Scallops with saffron

Desserts

Strawberry soup with mint leaf

Poultry

Grilled duck breast with blackcurrant berries

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, placed on a sheet of unleavened bread.
One of the 13 traditional Provençal Christmas desserts.

Cheeses

Lincoln log

United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Sauces

Sweet and sour sauce

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Desserts

Chocolate yule log

Others

Provencal style snails

Snails with Aioli sauce or tomato sauce.

Cheeses

Brique du Forez

France. Rhône-Alpes. Loire. Forez.
Soft-ripened and bloomy rind cow's milk cheese.

Desserts

Floating island

Whipped egg whites on sponge cake with custard and usually caramel sauce.

Shellfish and Seafood

scallops with lime

Desserts

Apple and walnut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Cheeses

Grand Chimay

Belgium. Thiérache.
Hard pasteurized cow's milk cheese with a washed rind.

Beef

Grilled beef cooked over vine shoots

Desserts

Bitter chocolate coulant