All dishes:

Desserts

Rhubarb compote

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Cheeses

Sunset bay

United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Sheep and Goats

Roasted rack of lamb with herbs

Shellfish and Seafood

Oysters with green sauce

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

Veal

Veal fillet with chanterelles

Warm starters

Ham puff pastry

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Sea fish

Marinated red sea bream

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Appetizers

Antipasti

« before the meal »

Shellfish and Seafood

Shellfish

Beef

Roasted rib steak with shallots

Rib steak : rib of beef with bone attached.

Offal and tripe

Veal kidney with chanterelles

Desserts

Exotic fruit vacherin

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

Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Vatrushka with raisins

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

Sea fish

Monkfish Mediterranean-style with saffron

Salads

Duck foie gras salad with morels and black truffle

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Poultry

Chicken with olives

Poultry

Chicken confit

Generally eaten hot.