All dishes:

Cold starters

Raw vegetables

Do not serve fine wine.

Desserts and Sweet Courses

Black plum tart

Consommés, Broths and Soups

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

Desserts and Sweet Courses

Blueberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Freshwater fish

Grillled pike

Cured Meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

Cheeses

Parmigiano Reggiano with balsamic vinegar

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Eggs

Omelette

For a runny omelette.

Cheeses

Rush Creek Reserve

United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Pizza, Quiche, Tart, Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Desserts and Sweet Courses

Raspberry with mascarpone

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

Desserts and Sweet Courses

Caramel merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Freshwater fish

Fish quenelles

Eggs

Scrambled eggs with salmon

Mushrooms, Vegetables, Pasta and Rice

Farcis

A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.

Seafish

Sautéed sea bass

Beef

Beef daube with black olives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cured Meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.