All dishes:

Veal

Braised veal chop

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

Desserts

Caramelized pear mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Game birds

Grilled wood pigeon à la goutte de sang with porcini raviole

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Game birds

Young partridge casserole

Desserts

Strawberry and raspberry Eton mess

Main meals

Fondue fribourgeoise

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

Game animals

Bordeaux style wild boar

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Pineapple tart

Appetizers

Garlic bread

Bread filled with butter and garlic.

Cold starters

Chicken liver mousse

Veal

Cushion of veal with fresh cream

Desserts

Grand Marnier soufflé

Served hot.

Shellfish and Seafood

Flambéed bay scallops

Sea fish

Sea bass with beurre blanc sauce, with shallots and fennel

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

Cheeses

Tête de moine Réserve

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 4 months minimum.

Cheeses

Estrella La Peral

Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Appetizers

Smoked salmon canapé

Pork

Grilled Toulouse sausage

Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Monterey Jack

United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.