All dishes:

Desserts

Blackcurrant miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Sea fish

Salmon tartare with herb vinaigrette

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

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.

Main meals

Beaufort and Comté fondue

Pork

Pork chop with lentils

Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Grilled sea bass fillets with shellfish

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Desserts

Gingerbread

Desserts

Strawberry and rhubard meringue tart

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Desserts

Iced nougat

Desserts

Chocolate dacquoise

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.

Cold starters

Langoustines and bay scallop paté

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Desserts

Flemish waffle

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Desserts

Frangipane tart

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Main meals

Sashimi

Thin slices of raw fish or shellfish.

Game animals

Hare à la royale with celery root mash

Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Warm starters

Sautéed duck foie gras escalope with raspberry vinegar