All dishes:

Sheep and Goats

Roasted rack of lamb with garlic

Offal and tripe

Sautéed veal sweetbreads with chanterelle

Shellfish and Seafood

Grilled crab

Desserts

Mirabelle plum bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Shellfish and Seafood

Clams with white wine, garlic and lemon

Desserts

Peach meringue tart

Desserts

Caramelized apricots and apples with a spiced ice cream

Pork

Barbecued pork filet mignon

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

Shellfish and Seafood

Grilled crab claws

Desserts

Pineapple and mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Cooked meats

Sausage en croute

Desserts

Chocolate macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Poultry

Spit-roasted capon

Sea fish

Sea bass with lemongrass

Cooked meats

Pork pâté

Served cold.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Lemon and mascarpone tart

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Appetizers

Fish tartare with lemon and herbs bites

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

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Duck breast with vineyard peaches

Cold starters

Porcini carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Poultry

Squab casserole