All dishes:

Sea fish

Grilled brill

Shellfish and Seafood

Bay scallop with saffron

Game birds

Roasted wood pigeon with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Eggs

Black truffle omelette with mushrooms

Offal and tripe

Veal sweetbreads with financiere sauce

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

Desserts

Candied pineapple sable and fresh coriander

Cheeses

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with mould on the rind.

Poultry

Grilled duck leg

Poultry

Salmi of pigeon and mallard

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened and bloomy rind cow's milk cheese dressed with a fern leaf.

Others

Almas caviar

Caviar from Iran.

Desserts

Chestnut mousse

Desserts

Rhubarb sablé

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Sea fish

Poached haddock and poached egg with cream

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.

Cheeses

Provolone

Italy. Lombardy.
Semi-soft cow's milk cheese.

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).

Offal and tripe

Provencal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.

Desserts

Apricot and exotic fruits tart

Cheeses

Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

Desserts

Apple and banana crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.