All dishes:

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Game birds

Roast quail with cherry

Sea fish

Sautéed monkfish cheeks

Others

Hamburger

Dish originating from Germany.
Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.

Veal

Casseroled veal chop

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Cheeses

Orval

Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.

Cheeses

Vacherin fribourgeois Extra

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.

Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

Beef

Beef cheek with carrots

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Main meals

Poutine

Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Desserts

Rhubarb pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Appetizers

Crab canapé

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Poultry

Casseroled fattened chicken

Salads

Morteau sausage salad