All dishes:

Game birds

Roast quail with Griottines

Griottines : cherries macerated in a kirsch liqueur.

Ice cream and sorbets

Red berry sorbet

Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Poultry

Duck foie gras with spices

Served cold.

Desserts

Fruit dessert

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

Cheeses

Vacherin fribourgeois Extra

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.

Cheeses

Plaisir au Chablis

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 4 weeks.

Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Main meals

Pork curry

Desserts

Almond baklava

Pork

Grilled black pudding

Offal and tripe

Braised veal sweetbreads

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

Sheep and Goats

Saddle of lamb en croûte

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Shellfish and Seafood

Roasted spiny lobster with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Salads

Mixed salad

A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.

Appetizers

Toast with Roquefort cheese butter

Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Shellfish and Seafood

Scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Pork

Crispy pork trotters

Desserts

Roasted pear with nougatine

Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Warm starters

Lobster raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.