All dishes:

Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

Desserts

Light apple compote

Pork

Cheek and pigtail stew

Sea fish

Sautéed sole fillets

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Veal

Veal grenadine with vin jaune

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Main meals

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Shellfish and Seafood

Crayfish gratin with white wine

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Cold starters

Chicken meatloaf stuffed with crayfish

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Pizza, Quiche, Tart and Pie

Asparagus flan

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Pork

Stuffed pig’s trotter with black truffle

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Desserts

Passion fruit mousse

Desserts

Pear bavarian creram and apple coulis

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Sea fish

Anchovy fillets in olive oil

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Shellfish and Seafood

Abalone

Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.