All dishes:

Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Desserts

Rhubarb compote

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Pork

Pork filet mignon with prunes

Freshwater fish

Trout almondine

Desserts

Redcurrant meringue tart

Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.

Salads

Shrimp and grapefruit salad

Salads

Crudite salad

Do not serve fine wine.

Veal

Veal escalope with sage

Sea fish

Monkfish stew with red wine

Desserts

Caramelized rice pudding

Offal and tripe

Veal sweetbreads with asparagus

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Desserts

Rum raisin ice cream

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Desserts

Apple omelette

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Sheep and Goats

Roasted pistachio-crusted rack of lamb

Desserts

Cherry scones

United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.