All dishes:

Shellfish and Seafood

Plancha-seared langoustine with black pepper

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

Sea fish

Roasted sea bass with green asparagus

Pork

Saucisse de Morteau with lentils

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Floating island with pistachio slivers

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Consommé and Soup

Fish soup

Poultry

Grilled duck foie gras with chanterelles

Served hot.

Sea fish

Turbot with Champagne zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

Beef

Braised beef chuck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Sauteed squid with garlic and parsley

Cold starters

Smoked bass and smoked salmon mille-feuille

Sea fish

Salmon tartare with sweet spices

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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.

Desserts

Chocolate cheesecake

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Desserts

Cassata

Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.

Desserts

Caramel dessert

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts

Four quarters apple cake

Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

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