All dishes:

Shellfish and Seafood

Citrus scallops skewers

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Pork

Grilled pork with herbs

Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Poultry

Duck manchon confit with sauteed potatoes

Poultry

Roast duck breast with honey

Poultry

Poultry quenelles

Desserts

White chocolate and mandarin mousse

Desserts

Vatrushka with vanilla

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Desserts

Walnut meringue tart with honey caramel sauce

Salads

Walnut salad

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Main meals

Cod and potatoes

Sea fish

Grilled sea bass with beurre blanc sauce

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

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Desserts

Spiced cherry soup with calisson ice cream

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Desserts

Coffee crème brûlée

Poultry

Goose confit

Served hot.

Warm starters

Pear and Roquefort cheese tart

Desserts

Coffee cake

Poultry

Chicken supreme with morel cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Appetizers

Gruyère fritters

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.