All dishes:

Appetizers

Eggplant fritters

Poultry

Roast duck fillet

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom cannelloni

Shellfish and Seafood

scallops with lime

Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

Poultry

Stuffed capon with mushrooms and chestnuts

Sea fish

Citrus gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sea fish

Sea bass with fennel

Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.

Desserts

Mirabelle plum and almond tart

Poultry

Roasted duckling with black olives

Duckling : young duck.

Salads

Mushroom salad

Offal and tripe

Veal sweetbread mille-feuille with morels

Warm starters

Cumin puff pastry

Game birds

Grilled quail

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Cheeses

Hermelín

Czech Republic.
Soft-ripened cow's milk cheese with bloomy rind.

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sheep and Goats

Lamb chops with potato

Desserts

Walnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.