All dishes:

Offal and tripe

Veal brain fritters

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.

Appetizers

Salted petits fours

Sheep and Goats

Champvallon style Lamb cutlets

Champvallon : Baked between two layers of potatoes with a chicken stock.

Sea fish

Lox

Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.

Game birds

Casseroled pheasant

Sea fish

Turbot with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Pizza, Quiche, Tart and Pie

Onion tart

Desserts

Lemon soufflé

Served hot.

Beef

Grilled flank steak and french fries

Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

Shellfish and Seafood

Langoustines with olive oil

Consommé and Soup

Comté gratin soup

Desserts

Chocolate macaron

Macaron : cupcake made with two meringue cookies and a cream or ganache between them.

Desserts

Blueberry shortcake

United Kingdom.
Shortcake : sweet cake covered with a layer of fruit, juice and whipped cream.

Sea fish

Grilled tuna

Sheep and Goats

Lamb in salt crust with broad beans

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 4 months minimum.

Eggs

Scrambled eggs with black truffle

Beef

Grilled beef with herbs

Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Pork sausage made from pork, breadcrumbs, olives, pistachios and butter.

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallots, veal stock, pepper and cocoa.

Sheep and Goats

Braised shoulder of lamb

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

Sheep and Goats

Roast saddle of lamb

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