All dishes:

Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

Desserts

Frozen strawberry soufflé

Served hot.

Main meals

Moussaka

Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

Pork

Grilled pig’s trotter with béarnaise sauce

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

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Salads

Langoustines salad with beurre blanc sauce

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

Beef

Grilled beef over vine shoots

Main meals

Young wild boar daube

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

Desserts

Fig tarte Tatin

Cheeses

Pavé correzien

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

Offal and tripe

Sautéed veal kidney with vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Sea fish

Monkfish with lemon and bacon

Desserts

Chocolate pastry

Beef

Beef tenderloin with black truffles en croûte

Desserts

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Sea fish

John Dory fillets in puff pastry

Cheeses

Monsieur-Fromage

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Desserts

Almond dessert

Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

Poultry

Spit-roasted Challans duck

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Cheeses

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.

Salads

Lobster salad with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.