All dishes:

Shellfish and Seafood

Crayfish with fresh cream

Desserts

Chocolate marble cake

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

Pizza, Quiche, Tart and Pie

Comté cheese and walnut pie

Cooked meats

Smoked ham and potato rösti

Rösti : potato pancake.

Poultry

Pigeon wings with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Veal

Roasted rack of veal with tarragon

Appetizers

Goat cheese bites

Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Sheep and Goats

Lamb with potatoes and pearl onions

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Shellfish and Seafood

Scallop skewers with grapefruit sauce

Cheeses

Palet de Bourgogne

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.

Pizza, Quiche, Tart and Pie

Anchovy pizza

Warm starters

Sautéed duck foie gras escalope

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Freshwater fish

Trout in court-bouillon

Sea fish

Salmon roe

Desserts

Chocolate and pear cake

Desserts

Red fruit panna cotta

Sheep and Goats

Lamb noisette and mushrooms

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Cheeses

Trappe de Bricquebec

France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.