All dishes:

Beef

Grilled beef filet mignon

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Desserts

Rhubarb meringue tart

Game animals

Roasted venison fillet

Sea fish

Poached smoked haddock in milk

Desserts

Spiced yule log with dried and candied fruits

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Others

Sturio caviar

Caviar from Aquitaine.

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

Desserts

Plum tart

Sea fish

Grilled salmon

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Pecorino and pear tart

Others

Caviar and potatoes

Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Shellfish and Seafood

Langoustine skewers

Pork

Grilled pork chop

Main meals

Shrimp dim sum

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Desserts

Spiced pear tart

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Desserts

Gingerbread

Others

Caviar with creamy potatoes

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.