Intermediate Cuisine passed. Cream crackered. Superior next.
Read MoreA charcuterie extravaganza with pâté, pastry, parfait and pickles; rillette, terrine, chutney and jellies.
Read MoreOssobuco and Tiramisu to Gazpacho Andaluz and Paella.
Read MoreCabbage and sour cream pierogi followed by top rump beef roulade with pickled beetroot and buckwheat groats.
Read MoreA meat feast of veal goulash with Hungarian gnocchi, and tartare of beef.
Read MoreOstende-style brown prawn croquettes and Flemish fish stew.
Read MoreLoin of venison in a juniper sauce with red cabbage and spätzle. Followed by apple strudel.
Read MorePan-fried breast of duck with lingonberry sauce, Hasselback potato and wild mushrooms.
Read MoreFish pie, rhubarb crumble and custard.
Read MoreCurried pork and salted cod fritters.
Read MoreBaked sea bass, chestnut polenta with broad bean and lardon ragoût.
Read MoreLobster Thermidor and St Jacques à la Parisienne.
Read MoreBallotine of salmon filled with hake mousse, served with a Champagne butter sauce and glazed vegetables.
Read MoreTrout stuffed with Duxelles in Riesling butter sauce, served with a Fleuron, green beans and turned mushroom.
Read MoreVeal escalope, served pink with morel sauce and Pommes Dauphine.
Read MoreBeef cheeks, slow-cooked in red wine and veal stock, with baby onions, carrots, lardons and a little surprise.
Read MoreLeg of guinea fowl stuff with forcemeat and served with asparagus and potato Dauphinois.
Read MoreBouillabaisse with sea bream, mussels, crab and potatoes. Crunchy crouton and Rouille.
Read MoreLamb rump studded with anchovies and served with a vegetable tian.
Read MoreStuffed cabbage, glazed. Glazed lentil stew. Turned carrots and baby onions, glazed.
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