All dishes:

Cheeses

Castelmagno and honey with black truffle

Veal

Veal escalope with cream sauce and mushrooms

Desserts

Chocolate profiteroles

Small pastry puffs with custard or vanilla ice cream topped with chocolate.

Freshwater fish

Pike quenelles

Freshwater fish

Pike-perch quenelles with crayfish

Shellfish and Seafood

Roast lobster with morels

Desserts

Roasted pear with Roquefort

Sea fish

Salmon aumoniere

Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza prepared with scampi, mussels or squid with tomato sauce.

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Sheep and Goats

Grilled lamb chops with savory

Poultry

Grilled duck breast with porcino

Sheep and Goats

Lamb cutlets on the barbecue

Poultry

Creme Brulee with duck foie gras

Cheeses

Trappe de Bricquebec

France. Normandy.
Semi-hard pasteurized cow's milk cheese.

Cold starters

Duck liver mousse

Cold starters

Zucchini and smoked salmon terrine

Main meals

Cheese fondue

Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Shellfish and Seafood

Saffron mussels

Desserts

Mirabelle tarte Tatin

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Hard pasteurized cow's milk cheese with hard pressed paste and porter beer wrapped in black wax.
Ripening : 6 to 10 months.

Desserts

Praline bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

Desserts

Vanilla creme brulee