All dishes:

Shellfish and Seafood

Scallops with porcini

Desserts and Sweet Courses

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts and Sweet Courses

White wine poached pear

Poultry

Turkey with chestnut

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Desserts and Sweet Courses

Pineapple fritters

Salads

Sea salad

Feathered game

Young partridge with cabbage

Young Partridge : under 8 months old.

Desserts and Sweet Courses

Pineapple miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Desserts and Sweet Courses

Iced nougat with mango coulis

Fruits

Roasted chestnuts

Shellfish and Seafood

Bay scallops with melted butter and parsley

Desserts and Sweet Courses

Rhubarb compote

Sheep and Goats

Lamb chops with potato

Seafish

Grilled sea bass with carrots

Miscellaneous

Sterlet caviar

Russian caviar.

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.

Condiments

Saffron

Appetizers and Amuse-bouches

Duck confit croquettes

Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Feathered game

Pheasant casserole

Cold starters

Confit tomatoes

French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.

Main courses

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.