All dishes:

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Others

Caviar with creamy potatoes

Desserts

Praline succès cake

Macaron filled with praline cream.

Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Beef

Roast beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Poultry

Roasted duckling à la goutte de sang

Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Desserts

Streusel cake

Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Ameribella

United States. Indiana.
Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.
Ripening : at least 2 months.

Game animals

Haunch of venison with huntsman sauce

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

Shellfish and Seafood

Arcachon oysters

Poultry

Salmi of duckling

Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.

Cheeses

St Gall Extra mature

Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

Desserts

Mandarine givrée

Mandarine sorbet served in a mandarine.

Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Spit roasted Bresse chicken

Desserts

Hazelnut praline

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

Game animals

Roasted venison with sauce poivrade

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.