All dishes:

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Pizza, Quiche, Tart and Pie

Asparagus flan

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

Salads

Zucchini salad

Shellfish and Seafood

Squid stewed in their ink with rice

Desserts

Warm citrus fruit tart

Main meals

Marmitako

Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Candied chestnut cream crêpe aumoniere with dark chocolate sauce

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Sheep and Goats

Roast lamb with garlic

Cheeses

Stolwijker kaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.

Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Appetizers

Black olives in brine

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Warm starters

Zander puff pastry

Shellfish and Seafood

Steamed scallops

Sea fish

Grilled sea bass with fennel, drizzled with oil and lemon

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Langoustines with Saint George’s mushrooms

Desserts

Mandarine givrée

Mandarine sorbet served in a mandarine.

Shellfish and Seafood

Poached scallops

Game birds

Roasted woodcock with wild mushrooms