All dishes:

Poultry

Duck breast with peaches

Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sheep and Goats

Roast lamb with apricot

Eggs

Scrambled eggs with salmon

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

White chocolate mousse

Game animals

Roasted venison with sauce

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Pork

Pork chop with caramelized apples

Desserts

Crema catalana with black truffle

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Main meals

Smoked salmon bagel

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Desserts

Coffee cake

Cold starters

Pike-perch terrine

Served cold.

Sheep and Goats

Lamb chops with potato

Pork

Roast pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Pizza, Quiche, Tart and Pie

Endive and bay scallop tart

Freshwater fish

Steamed pike

Pork

Pork filet mignon with peach

Desserts

Pear tarte Tatin and cinnamon ice cream

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.