All dishes:

Poultry

Salt cured duck breast

Veal

Sauteed veal with tomato

Appetizers

Accras cod

Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Game animals

Saddle of hare with fresh cream

Desserts

Frangipane

Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Poultry

Roasted duck with quince

Sea fish

Sea bass tartare with seaweed

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

Sheep and Goats

Roasted saddle of lamb with herbs

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

Cheeses

Roasted Camembert

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

Desserts

Pear upside-down cake

Poultry

Roasted turkey with bacon

Shellfish and Seafood

Bay scallops with butter

Cold starters

Bay scallop paté

Served cold.

Freshwater fish

Pike quenelles

Warm starters

Porcini mushroom raviole

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

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Ameribella

United States. Indiana.
Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.
Ripening : at least 2 months.

Mushrooms, Vegetables, Pasta and Rice

Potato galette with black truffle

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Poultry

Roast turkey