All dishes:

Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

Rabbit

Saddle of rabbit with herbes de Provence

Freshwater fish

Smoked eel with lentils

Sea fish

Stuffed turbot with morel mushrooms

Desserts

Baked apples

Beef

Beef tenderloin with spices

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.

Cheeses

Roth Private Reserve

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : over 6 months.

Poultry

Duck foie gras croquettes

Veal

Cushion of veal with chanterelle

Mushrooms, Vegetables, Pasta and Rice

Fennel

Desserts

Pear bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cold starters

Monkfish pâté

Served cold.

Beef

Grilled beef filet mignon

Salads

Warm lobster salad

Appetizers

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Poultry

Chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Cold starters

Vegetables clafoutis

Cheeses

Banon with honey

Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Sheep and Goats

Roasted saddle of lamb with spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Montasio

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind (Fresco : two months maximum, Mezzano : five to ten months, Stagionato : ten to eighteen months, Stravecchio : minimum of eighteen months).