All dishes:

Pizza, Quiche, Tart and Pie

Cheese pie

Desserts

Apple tart with pastry cream

Shellfish and Seafood

Bay scallop stew with curry

Appetizers

Blue cheese and pear toast

Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Shellfish and Seafood

Brown shrimps

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Main meals

Smoked salmon bagel

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Desserts

Savarin with rum

Savarin : kind of rum baba without raisins.

Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

Sauces

Shrimp butter

Butter mixed with blended shrimp.

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

Poultry

Duck foie gras with spices

Served cold.

Shellfish and Seafood

Bay scallops a la plancha

Desserts

Red wine poached pear

Sea fish

Duo of John Dory and turbot with beurre blanc sauce

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

Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

Cheeses

Raw mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Beef

Bœuf à la mode en gelee