All dishes:

Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

Others

Smoked meat

Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.

Freshwater fish

Roasted pike

Eggs

Scrambled eggs with shrimp

Cheeses

Mt Tam

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Sea fish

Grilled sea bass with fennel and star anise

Desserts

Frozen strawberry soufflé

Served hot.

Game birds

Roast wood pigeon with porcini mushrooms

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Stuffed capon with black truffle and porcini mushrooms

Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

Desserts

Raspberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Main meals

Seafood platter

Cold starters

Shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.

Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Veal

Veal paupiettes with fresh cream

Desserts

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.