All dishes:

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Cheeses

Fontina

Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.

Main courses

Chicken tajine with lemon

Desserts and Sweet Courses

Caramelized apple with spices and cinnamon ice cream

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Seafish

Balik salmon

Balik : smoked salmon from a fillet cut from the back of the salmon.

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

Shellfish and Seafood

Roasted langoustines with fresh cream

Desserts and Sweet Courses

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Cheeses

Langres with peach and pear

Desserts and Sweet Courses

Molten chocolate cake and orange peel

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Fruits

Mango

Desserts and Sweet Courses

Douillon à la poire

France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Cold starters

Shrimp canapé

Pork

Pork with prunes

Desserts and Sweet Courses

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Desserts and Sweet Courses

Damson meringue tart

Shellfish and Seafood

Poached scallops

Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

Ice cream and sorbets

Quince sorbet

Appetizers and Amuse-bouches

Chicken croquettes

Pork

Sautéed black pudding