Menu: Tuna on Tomato Sauce with Rice; Peaches and Cream Dessert

Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce

Braised Red Cabbage with Grated Apples

Porc aux poires (Pork with green peppercorns and pears)

Duck Breast with Parsnip Purée and Red Wine Reduction

Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce

Beef Tenderloin with Parmesan Horseradish Sauce

Tomahawk steak with porcini mustard rub

Sweet and Sour Beef Short Ribs

Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce

Brandy Chicken Liver Pâté

Boeuf Bourguignon