All dishes:

Veal

Sautéed veal chop with horn of plenty

Veal

Cushion of veal with fresh cream

Desserts

Raspberry 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.

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Desserts

Cherry mirlitons

Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.

Main meals

Oriental-style lamb meatballs

Oriental style : with spices.

Poultry

Chicken supreme with morel cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Cheeses

Cave aged marisa

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.

Cheeses

Hooligan

United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

Sea fish

Salmon a l’unilateral with sorrel sauce

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Desserts

Rhubarb and fennel confit tart

Shellfish and Seafood

Marennes Oléron oysters

Sheep and Goats

Lamb with ratatouille

Desserts

Pineapple zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Hazelnut croquant

Desserts

Lemon and mascarpone mousse

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Cheeses

Fribourg

Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Desserts

Chocolate and chestnuts mousse