All dishes:

Beef

Rump steak with oyster mushroom

Shellfish and Seafood

Sautéed bay scallops with citrus fruits

Cheeses

Gnocchi gratin with gorgonzola dolce

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Veal

Tête de veau with vinaigrette

Warm starters

Fresh duck foie gras escalope on gingerbread

Desserts

Chocolate almond brownies

Freshwater fish

Pike with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Catalan-style chicken

Chicken with onions, prunes, pine nuts and tomato.

Poultry

Grilled squab with olives

Warm starters

Beaufort cheese soufflé

Served hot.

Salads

Avocado and shrimp salad

Veal

Sauteed veal with mushrooms

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Poultry

Sautéed duck foie gras

Served hot.

Cheeses

Brokkelkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : over 24 months.

Poultry

Guinea fowl with tarragon

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Game birds

Casseroled woodcock with mushrooms

Desserts

Mirabelle plum bavarian cream

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

Sea fish

Roast sea bass

Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.