All dishes:

Beef

Grilled entrecote

Beef

Roast beef 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.

Salads

Bay scallop salad with vinegar

Poultry

Coq au vin jaune with morel msuhrooms

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Pizza, Quiche, Tart and Pie

Fish pizza

Desserts

Chestnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Ossau-Iraty and black cherries jam

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Game animals

Roasted venison with black truffle

Shellfish and Seafood

Oysters with zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Ice cream and sorbets

Vanilla ice cream

Desserts

Red berry 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.

Appetizers

Warm rillettes on canapé

Cheeses

L’Amuse Signature Gouda

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

Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.