All dishes:

Sea fish

Sea bass fillets with caviar

Main meals

Scallop and shrimp raviole with paprika

Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.

Desserts

Citrus fruits tart

Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.

Game birds

Pheasant with Perigueux sauce

Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.

Poultry

Roast capon

Warm starters

Gruyère cheese soufflé

Served hot.

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : meat joint from below the knee.

Mushrooms, Vegetables, Pasta and Rice

Blintz with caviar and cream

Cooked meats

Andouillette of Troyes

Sauces

Anchovy toast

Desserts

Mango sable

Shellfish and Seafood

Fritto misto

Fried seafood and vegetable.

Offal and tripe

Lamb kidneys with mushrooms

Sea fish

Sea bass tartar

Desserts

Custard tart

Short pastry filled with egg custard and baked.

Poultry

Duck confit with fresh pasta

Sea fish

Coulibiac

Russian speciality.
Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.

Desserts

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.
Dry almond biscuit.

Poultry

Souvarov fattened chicken

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

Others

Kebab

Mediterranean cuisine.
Skewersed grilled or roasted meat.

Desserts

Fig tarte Tatin

Sheep and Goats

Roasted saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.