All dishes:

Main meals

Lamb-stuffed tomatoes

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Eggs

Omelette cake

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Cooked meats

Goose rillettes

Poultry

Duck breast with porcini mushrooms

Shellfish and Seafood

Langoustines with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

Sea fish

Grilled sea bass fillets with almonds

Desserts

Pumpkin tart

Beef

Grilled entrecote with herbs

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Appetizers

Smoked salmon canapé

Desserts

Orange crema catalana

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

Sea fish

Sea bass fillets and fennel

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

Pork

Saucisse de Morteau with lentils

Shellfish and Seafood

Steamed scallops

Desserts

Pecorino and pear tart

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagna with mixed herbs

Shellfish and Seafood

Grilled crab