All dishes:

Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Sea fish

Salmon in parchment with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Roast duck

Poultry

Galette with ham and cheese

Galette : savory crepe.

Beef

Roast beef in puff pastry with mushrooms

Cold starters

Bacon cake

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Sheep and Goats

Roasted rack of lamb with thyme and ratatouille

Cheeses

Brillat-Savarin with black truffle

Beef

Oxtail

Beef

Roasted beef tenderloin

Poultry

Guinea fowl with vin de paille

Appetizers

Gruyère fritters

Others

Lamb hamburger

Desserts

Chocolate soufflé with vanilla ice cream

Appetizers

Warm rillettes on canapé

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.

Offal and tripe

Veal sweetbreads with Perigord black truffle

Desserts

Pineapple tarte Tatin

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

Warm starters

Pear and Fourme d’Ambert cheese tart

Sea fish

Grilled sea bass with fennel, drizzled with oil and lemon