All dishes:

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Cured 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.

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

Main courses

Aligot and grilled Toulouse sausage

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

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Desserts and Sweet Courses

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

Main courses

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Squid stewed in their ink with rice

Seafish

Grilled turbot

Seafish

Grilled sea bass with herbs

Poultry

Goose foie gras in brioche

Served hot.

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Desserts and Sweet Courses

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Hot Starters

Sautéed duck foie gras escalope with caramelized apples

Desserts and Sweet Courses

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

Rabbit

Rabbit a la provençale

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Salads

Crudite salad

Do not serve fine wine.

Main courses

Dish made with Comté cheese

Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Main courses

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.