All dishes:

Veal

Veal roast with chanterelles

Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Shellfish and Seafood

Bay scallop gratin

Cheeses

Sheep’s milk cheese with black cherry jam

Poultry

Guinea fowl with prunes

Sea fish

Grilled fish skewers

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

Cooked meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

Cold starters

Cauliflower mousse with fennel and liquorice cream

Others

Club sandwich

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Pigeon with black truffle

Desserts

Roasted apricot tart with fresh almond

Cheeses

Crü di capra

Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Poultry

Roasted turkey with chestnuts

Desserts

Peaches in syrup

Sheep and Goats

Lamb with beans

Salads

Duck gizzard salad with raspberry vinegar

Appetizers

Cheese bites

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.