All dishes:

Poultry

Pigeon with olives

Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Cheeses

Ewe’s blue

United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.

Desserts

Cherry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cheeses

Cabricharme

Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.

Desserts

Almond tuiles

Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.

Shellfish and Seafood

Seafood skewers

Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Tuna fillets casserole

Sea fish

Fried whiting

Desserts

Vanilla charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Appetizers

Pistade de moules

France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Pizza, Quiche, Tart and Pie

Smoked salmon pizza

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Salads

Citrus crab salad

Poultry

Young guinea fowl with Armagnac

Desserts

Praline Napoléon cake

Russia.
Variety of praline mille-feuille.

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

Shellfish and Seafood

Scallop carpaccio

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

Desserts

Black plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Freshwater fish

Trout tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.