All dishes:

Freshwater fish

Smoked sturgeon

Cheeses

Orval

Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Offal and tripe

Grilled calf’s liver

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Poultry

Roasted duckling with peaches

Duckling : young duck.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Mascarpone

Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.

Beef

Tagliata

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

Poultry

Duck a l’orange with spices

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Desserts

Wild strawberries mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Freshwater fish

Fried freshwater fish

Poultry

Grilled duck breast with mushrooms

Ice cream and sorbets

Spice ice cream

Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Cooked meats

Hare pâté

Served cold or at room temperature.

Cheeses

Ash ripened goat cheese log

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

Desserts

Preserved apricot tart

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

Sea fish

Roasted sea bream

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Cooked meats

Jambon d’Auvergne

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.