All dishes:

Cheeses

Manchego

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Main meals

Asparagus and langoustine raviole

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

Poultry

Duck foie gras with morel mushrooms

Served cold.

Sea fish

Fried smelt

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Prawns flambéed with Cognac

Shellfish and Seafood

Clam and green sauce

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

Veal

Roasted rack of veal with porcini mushrooms

Shellfish and Seafood

Clams au gratin

Desserts

Lemon fruitcake

Sea fish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pork

American pork ribs

American : BBQ sauce with paprika.

Poultry

Duck manchon confit with red pepper

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.

Desserts

Caramelized apple tart

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.

Sheep and Goats

Roasted shoulder of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sea fish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Offal and tripe

Veal sweetbreads with asparagus tips