All dishes:

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Salads

Mesclun with black truffle

Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Shellfish and Seafood

Langoustine with oriental spices

Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

Condiments

Raw garlic

Shellfish and Seafood

Marinated scallops in lemon

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

Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.

Desserts

Hazelnut croquant

Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Desserts

White chocolate and lemon yule log

Cheeses

Brabander

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

Sea fish

Sea bream with beurre blanc sauce

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

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Poultry

Grilled duck foie gras

Served hot.

Desserts

Cherry and pistachio 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.

Rabbit

Rabbit in jelly

Veal

Braised cushion of veal

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Appetizers

Parma ham bruschetta

Cooked meats

Andouillette in parchment

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.