All dishes:

Condiments

Saffron

Veal

Veal roast with asparagus

Desserts

Apricot 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.

Veal

Cushion of veal with mushrooms

Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Sea fish

Tuna fillets casserole

Sheep and Goats

Spiced marinated lamb skewers

Desserts

Chocolate marble cake

Warm starters

Gruyère cheese soufflé

Served hot.

Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

Main meals

Beaufort and Comté fondue

Freshwater fish

Pike-perch with chanterelles

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

Salads

Avocado and salmon salad

Veal

Sauteed veal with fennel

Sea fish

Raw salmon with citrus

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

Veal

Veal paupiettes

Cheeses

Vacherin Mont-d’or

Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Desserts

Pineapple and quince meringue tart

Desserts

Pear and spices tarte Tatin

Poultry

Sautéed duck foie gras with apples

Served hot.