All dishes:

Salads

Goat cheese and smoked salmon salad

Poultry

Pigeon with black truffle juice

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

Poultry

Spit-roasted squab

Game animals

Venison fillet with lingonberries

Shellfish and Seafood

Sauteed squid with garlic and parsley

Freshwater fish

Trout in court-bouillon

Sea fish

Red mullet with eggplant caviar

Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Offal and tripe

Roast veal sweetbreads

Salads

Frisée salad

Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Pork

Pineapple pork

Eggs

White truffle omelette

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Poultry

Roasted poultry with mushrooms

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Desserts

Pineapple gratin with honey

Desserts

Caramel fondant

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

Poultry

Roasted capon with chestnuts

Warm starters

Lobster puff pastry

Main meals

Aligot and grilled sausage

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