All dishes:

Poultry

Duck breast with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Desserts

Dark chocolate dessert

Dark chocolate : with more than 70% cocoa.

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Desserts

Apple pudding

Pizza, Quiche, Tart and Pie

Rabbit pie

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Desserts

Cherry tart

Desserts

Summer pudding

Sheep and Goats

Roasted shoulder of lamb

Offal and tripe

Veal sweetbreads with lemon confit

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

Eggs

Scrambled eggs

Game animals

Sautéed bison steak

Warm starters

Pineapple and goat cheese in parchment

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Sheep and Goats

Lamb in savory and thyme herb crust

Appetizers

Profiteroles with fresh goat cheese

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Lobster puff pastry

Desserts

Pineapple with whipped cream

Chantilly cream : whipped cream with sugar.

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Game birds

Quail in parchment