All dishes:

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

Desserts

Apple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sea fish

Grilled sea bass with chanterelles

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts

Apricot tarte Tatin

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Beef

Roasted rib steak with hot andalouse sauce

Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

Sheep and Goats

Roasted kid goat with garlic

Sea fish

Anchovies in salt

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Desserts

Mango bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

Desserts

Pear and apple meringue tart

Cheeses

Vacherin Mont-d’or

Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.

Cheeses

Leonardo

Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.

Mushrooms, Vegetables, Pasta and Rice

Farcis

A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.

Desserts

Peach clafoutis

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Sea fish

Salmon tartare with fresh cream and chives

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Roast duck breast with honey and spices

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

Desserts

Strawberry meringue tart

Cheeses

Schlossberger

Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.