All dishes:

Shellfish and Seafood

Crayfish and Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.

Cheeses

Boulette d’Avesnes

France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 months.

Pork

Pork shoulder with diable sauce

France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Pork

Parsley ham

Ham sliced in cubes cooked in a broth with white Burgundy wine with mustard and wine vinegar, jelly with parsley coated and flavored (with onion, shallot, thyme, bay leaves, garlic...).

Sea fish

Smoked salmon

Veal

Veal escalope with sage crust

Rabbit

Rabbit with prunes

Cheeses

Cabécou de Livernon

France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Main meals

Reblochonnade

Reblochon grilled in the oven with cold cuts or diced bacon and potatoes.

Sheep and Goats

Baked confit lamb with rosemary and lemon

Game animals

Sauteed young wild boar

Desserts

Peach shortcake

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

Cheeses

Queso de Mahón-Menorca artesano joven

Spain. Balearic Islands. Minorca.
Semi-hard cheese from raw cow's milk, brown in color.
Ripening : over 5 months.

Pork

Rouelle of pork

Rouelle : a thick slice of meat cut from the hind leg.

Main meals

Salt pork with lentils

Salt pork : salt-cured pork.

Desserts

Apple roses

Freshwater fish

Trout with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Veal

Veal chop with morel sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Roast duck with cherries

Eggs

Cep omelette

Desserts

Dried fruit dessert

Desserts

Crema catalana

Warm starters

Soufflé

Served hot.

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.