All dishes:

Main meals

Lamb tajine with apricots

Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Beef

Grilled beef with herbs

Desserts

Fontainebleau with raspberry

Veal

Rack of veal with cream and morels

Shellfish and Seafood

Bay scallops with black truffle

Appetizers

Duck foie gras toast

Shellfish and Seafood

Scallops with white truffle cream sauce

Poultry

Turkey stuffing with black truffle

Desserts

Coconut macaroon

Consommé and Soup

Oyster and langoustine soup

Cold starters

Bacon cake

Poultry

Stuffed fattened chicken with duck foie gras

Salads

Avocado and crab salad

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Desserts

Cofee tart

Poultry

Roast goose

Consommé and Soup

Borscht

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

Cheeses

Gruyère

France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.

Desserts

Strawberry tiramisu

Cheeses

Cave aged marisa

United States. Wisconsin.
Hard sheep's pasteurized milk cheese with a natural rind.
Ripening : 3 months.

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

Game birds

Casseroled young partridge