All dishes:

Game birds

Roast quail with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Sea fish

Pavé of salmon with morels

Sea fish

Fresh herring home style

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

Main meals

Veal curry

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

Desserts

Walnut puff pastry

Sheep and Goats

Lamb chops with broad beans and savory

Offal and tripe

Sautéed veal kidney

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

Cold starters

Smoked eel rillettes

Sea fish

Salmon tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Chocolate crepe cake

Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

Sea fish

Monkfish in red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Pork

Pork roast with red cabbage

Veal

Blanquette de veau with mushrooms

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Poultry

Roasted goose

Appetizers

Goat cheese toast with honey and thyme

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

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.

Warm starters

Lobster raviole with black truffle cream

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

Sea fish

Sea bream ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).