All dishes:

Desserts

Poached pear and gingerbread

Cheeses

Acapella

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Warm starters

Pear, walnut and Roquefort cheese tart

Sea fish

Poached smoked haddock in milk

Desserts

Walnut and apple tart with meringue

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

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

Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

Shellfish and Seafood

Scallop tartare with citrus

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

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Pork

Pork filet mignon with lemongrass

Game animals

Venison stew with potatoes

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Cooked meats

Goose rillettes

Cheeses

Cambozola

Germany. Allgäu.
Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Desserts

Caramelized orange

Main meals

Hachis parmentier with black pudding and apple

Cheeses

Winnimere

United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).