All dishes:

Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Game animals

Marinated venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.

Beef

Grilled hanger steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Main meals

Fondue normande

Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.

Main meals

Cod crusted chorizo

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Veal escalope with cream sauce and morels

Sea fish

Sardines in oil with potatoes

Ice cream and sorbets

Chocolate ice cream

Sheep and Goats

Grilled lamb

Fruits

Nectarine

Appetizers

Eggplant fritters

Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Sheep and Goats

Roast lamb with savory

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

Cheeses

Schloss

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.

Mushrooms, Vegetables, Pasta and Rice

Grilled porcini mushrooms