All dishes:

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Munster au cumin

Poultry

Squab with morels

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Others

Sevruga caviar

Russian caviar.

Poultry

Stuffed capon with black truffle

Desserts

Apple crêpe cake

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Shellfish and Seafood

Seafood

Cheeses

Pont-l’Evêque

France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

Desserts

Passion fruit mousse

Sea fish

Red tuna tartare

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

Cheeses

Cabrales

Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.

Pork

Smoked pork shoulder

Freshwater fish

Trout with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

Desserts

Candied chestnuts

Pork

Pork roast with apricot

Poultry

Duck confit with fresh pasta

Shellfish and Seafood

Roasted langoustines with fresh cream

Cold starters

Vegetarian pâté

Served cold.