All dishes:

Mushrooms, Vegetables, Pasta and Rice

White Asparagus with maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Consommé and Soup

Mussel soup

Beef

Entrecote with porcini mushrooms

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Shellfish and Seafood

Razor shell with ginger

Sea fish

Salmon tartare with herbs

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

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Cheeses

Bergamino di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

Cooked meats

Duck terrine

Served cold or at room temperature.

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Pork

Pork filet mignon with apples

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Appetizers

Caviar canapé

Poultry

Grilled duck foie gras

Served hot.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Offal and tripe

Veal sweetbreads with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Poultry

Young guinea fowl with Armagnac

Cold starters

Vitello tonnato

Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.

Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, brown in color.
Ripening : 5 months minimum.

Desserts

Praline hazelnut macarons

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

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Desserts

Peach trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.