All dishes:

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Desserts

Chocolate sponge cake and caramel ice cream

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Poultry

Roasted duck leg with chanterelles

Desserts

Candied chestnut vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Warm starters

Gruyère cheese soufflé

Served hot.

Shellfish and Seafood

Scallops with melted butter and parsley

Game birds

Spit-roasted pheasant

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Desserts

Pear in syrup

Desserts

Raspberry tart

Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.

Poultry

Chicken skewers

Eggs

Fried eggs

Desserts

Caramel and chocolate yule log

Shellfish and Seafood

Sauteed langoustine

Pizza, Quiche, Tart and Pie

Chaource cheese soufflé tart

Shellfish and Seafood

Abalone

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Poultry

Duck foie gras with salt

Served cold.

Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.