All dishes:

Desserts

Almond biscuits

Shellfish and Seafood

Bay scallops with black truffle

Desserts

Grand Marnier soufflé

Served hot.

Warm starters

Cheese puff pastry

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.

Desserts

Baked Alaska

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Cheeses

Comte with walnuts

Warm starters

Goat cheese and tomato puff pastry

Desserts

Apple omelette

Sheep and Goats

Roasted shoulder of lamb with tomato

Main meals

Tomato rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Freshwater fish

Pike with parsley

Veal

Veal escalope with cream

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Pineapple surprise

Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.

Cheeses

Big woods blue

United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Ice cream and sorbets

Pistachio ice cream

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.