All dishes:

Poultry

Duck aiguillette with honey

Aiguillette : thin strips of chicken breast.

Desserts

Marshmallow

Cheeses

Plaisir au Chablis

France. Burgundy.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Cold starters

Duck foie gras in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Poultry

Pan seared squab with porcini mushroom cream sauce

Poultry

Roast capon

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

Shellfish and Seafood

Poached scallops

Pizza, Quiche, Tart and Pie

Mushroom pizza

Desserts

Dark chocolate coulant

Sea fish

Gurnard with white wine

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

Poultry

Guinea fowl with white grapes

Appetizers

Parma ham bruschetta

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet: pancake filled with a salty or sweet preparation.

Sea fish

Grilled salmon steak

Warm starters

Snails in puff pastry

Dish made with puff pastry.

Sea fish

Grilled sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Blintz with smoked salmon

Cooked meats

Hare a la royale pâté

A la royale : long cooked with red wine and Cognac and served boned.

Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

Beef

Roast beef tenderloin with porcini mushroom sauce

Porcini sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Main meals

Lamb tajine with ginger

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : meat joint from below the knee.