All dishes:

Desserts

Chocolate coulant

Poultry

Coq au riesling

Sheep and Goats

Braised lamb chops with rosemary

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

Pork

Mixed vegetables

Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.

Cheeses

Timanoix

France. Brittany. Morbihan.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.

Poultry

Chicken with black truffle

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Poultry

Capon with chestnuts

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Desserts

Chocolate almond brownies

Warm starters

Pear, walnut and Roquefort tart

Cheeses

Goat Cheese

Beef

Grilled beef tournedos

Tournedos: slice cut from the end portion of tenderloin.

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Cooked meats

Lomo embuchado

Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.

Shellfish and Seafood

Spiny lobster with morels

Desserts

Black plum pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Freshwater fish

Pike-perch quenelles with crayfish

Desserts

Apricot bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Hard ewe's milk cheese pressed and uncooked.
Ripening : 100 days minimum.

Desserts

Orange tart

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes with some vegetables (broccoli, onion, cabbage, spinach, peas, leek, carrot) and flavoured spices (bay leaf, thyme).