All dishes:

Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

Sheep and Goats

Shoulder of lamb with provencal herbs

Desserts

Apricot blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Salads

Warm goat’s cheese salad

Sea fish

Sole fillets with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Cold starters

Langoustines and bay scallop terrine

Warm starters

Spinach and ricotta tart

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Freshwater fish

Trout with smoked bacon

Trout accompanied by smoked bacon and seasoned with persillade.

Sauces

Red pepper sauce

Sauce made with cream, olive oil, onion and red pepper.

Cheeses

Maasdam

Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.

Main meals

Turbot and oyster tartar

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Main meals

Beaufort and Comté fondue

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Seafood skewers

Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Appetizers

Chicken croquettes

Desserts

Fig tarte Tatin

Consommé and Soup

Fish soup

Poultry

Pan seared duck aiguillette

Aiguillette : thin strips of chicken breast.

Desserts

Mango bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Shellfish and Seafood

Pacific oysters

Desserts

Apricot and exotic fruits tart

Shellfish and Seafood

Seared bay scallop with cream sauce

Cream sauce : béchamel sauce with cream.