All dishes:

Warm starters

Shrimp puff pastry

Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Appetizers

Cheese bites

Desserts

Salted butter caramel crêpe

Freshwater fish

Pike with parsley

Cheeses

Cambozola

Germany. Allgäu.
Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Desserts

Chocolate mirror cake

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

Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Beef

Roast beef with bone marrow

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

Sheep and Goats

Lamb with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Game birds

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Beef

Grilled beef

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

Ice cream and sorbets

Honey ice cream

Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Cold starters

Salmon tataki with wasabi

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)