All dishes:

Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Desserts

Pineapple flan

Shellfish and Seafood

Squid a la plancha

Veal

Roasted rack of veal with tarragon

Eggs

Bacon omelette

Cheeses

Schlossberger alt

Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.

Desserts

Cinnamon brownie

Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Poultry

Orange chick

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sauces

Porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Desserts

Pear and angelica tart

Desserts

Mirabelle meringue cake

Game birds

Roasted pheasant with porcini mushrooms

Main meals

Pigeon pastilla with grapes

Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Game animals

Roasted haunch of wild boar

Haunch : leg.

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Pear dartois

Dartois : two strips of puff pastry surrounding a filling.

Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Cheeses

Langres with peach and pear

Fruits

Raspberry

Sheep and Goats

Roast baron of lamb

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cold starters

Fish aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.