All dishes:

Desserts

Chocolate soufflé

Served hot.

Cold starters

Sautéed goose foie gras escalope with figs

Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Sea fish

Grilled tuna with herbs

Desserts

Walnut pie

Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Pizza, Quiche, Tart and Pie

Quail pie

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Desserts

Brownie with caramel cream

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

Poultry

Duck confit with garden salad

Sheep and Goats

Spiced lamb

Poultry

Duckling with turnips

Duckling : young duck.

Cold starters

Marinated fish paté

Served cold.

Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

Freshwater fish

Smoked sturgeon

Cooked meats

Trush pâté

Served cold or at room temperature.

Sheep and Goats

Lamb chops with rosemary

Desserts

Chocolate and morello cherry tart

Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.

Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

Warm starters

Sautéed duck foie gras escalope

Poultry

Duck aiguillette with white grapes

Aiguillette : thin slice cut lengthwise from a poultry breast.