All dishes:

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Desserts

Caramelized apple meringue tart

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts

Citrus dessert

Desserts

Exotic fruit tart

Sea fish

Sea bass en croûte with tarragon

Sheep and Goats

Lamb with beans

Main meals

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

Offal and tripe

Braised veal sweetbreads with crayfish

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Game birds

Roasted wood pigeon with dried fruit

Desserts

Chocolate, walnut and grape meringue tart

Pork

Black pudding with potatoes

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Lobster paté

Served cold.

Veal

Veal roast with chanterelles

Pizza, Quiche, Tart and Pie

Fish pizza

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Salads

Avocado and prawn salad

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.

Desserts

Quince Tarte Tatin

Poultry

Guinea fowl with saffron