All dishes:

Desserts

Fruit dessert

Cold starters

Oyster tartare

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

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Veal

Veal frikandel

Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Shellfish and Seafood

Bay scallops with herbs

Cheeses

Edam demi-étuvé

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

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Pork

Barbecued pork filet mignon

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Desserts

Vanilla cheesecake

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette and fresh cream sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Appetizers

Smoked eel rillettes with toast

Cooked meats

Suckling pig in jelly

Appetizers

Woodstock canapé

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Sea fish

Norway smoked salmon

Desserts

Apricot upside-down cake

Poultry

Squab with vanilla