All dishes:

Desserts

Acacia flower fritters

Cold starters

Ham on the bone cake

Sea fish

Fresh anchovies marinated in white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Shellfish and Seafood

Scallops with leek fondue

Sea fish

Herring roe

Poultry

Sautéed duck foie gras with fresh figs

Served hot.

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Desserts

Strawberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Salads

Endive salad

Poultry

Duck breast with pears

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

Salads

Grilled vegetable salad

Cooked meats

Jamón ibérico

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

Sheep and Goats

Grilled leg of lamb

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

Desserts

Caramelized apple meringue tart

Shellfish and Seafood

Razor shell with ginger

Main meals

Royal couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Apple crêpe cake