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Sautéed duck foie gras escalope with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Veal
Braised cushion of veal
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
Furred game
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Poultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
Desserts and Sweet Courses
Black plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Cheeses
Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.
Cheeses
Tasty Lancashire
United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 24 months.