All dishes:

Shellfish and Seafood

Scallops with black truffle

Sea fish

Grilled sea bream with fennel

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Brioche french toast

Shellfish and Seafood

Bay scallop with hebrs

Desserts

Caramelized apple in puff pastry

Main meals

Pigeon pastilla with white truffle

Desserts

Pear and almond cake

Pork

Welsh rarebit

United Kingdom. Wales.
Dish based on cheddar cheese, amber or dark beer on a slice of bread and ham with french fries and salad.

Sauces

Parsley sauce

Parsley, lemon juice and olive oil or butter.

Sauces

Madeira sauce

Demi-glace (brown stock reduced) with Madeira.

Desserts

Pear marquise

Frozen pear dessert.

Desserts

Red wine poached pears

Cold starters

Ham on the bone cake

Beef

Braised beef cheek

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cooked meats

Figatellu

Fresh sausage composed mainly of meat and pork liver with garlic.

Rabbit

Cider braised rabbit

Cold starters

Spiny lobster with mayonnaise

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

Sea fish

Grilled red mullet fillets with basil

Desserts

Lemon charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Poultry

Chicken supreme with black truffle

Supreme : boneless chicken breast with the flesh from the wings.

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.