All dishes:

Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

Desserts

Brioche

Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Cooked meats

Woodstock pâté

Served cold or at room temperature.

Poultry

Chicken with morels

Game birds

Young partridge with lingonberries

Young Partridge : under 8 months old.

Shellfish and Seafood

Roasted lobster

Desserts

Pineapple tarte Tatin

Shellfish and Seafood

Scallop tartare with citrus

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

Cold starters

Italian style melon

Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

Salads

Endive salad with walnuts and apples

Desserts

Chocolate dome cake

Dark chocolate dome filled with chocolate mousse.

Salads

Endive salad with walnuts and roquefort cheese

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Offal and tripe

Veal sweetbreads with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Main meals

Aligot

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Consommé and Soup

Beef meatball soup

Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

Freshwater fish

Roasted pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Pear tarte Tatin

Beef

Beef tournedos with bone marrow

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Salmon carpaccio with herbs

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

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.