All dishes:

Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Appetizers

Savory petits fours

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Warm starters

Goat cheese and tomato pizza

Cheeses

Nakládaný hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.

Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Sauces

Black truffle butter

Black truffle butter : butter with black truffle and Cognac.

Mushrooms, Vegetables, Pasta and Rice

Artichoke hearts

Pairing possible if little or no vinegar.

Others

Frog legs with chanterelles

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Sea fish

Roasted sea bass with basil

Pizza, Quiche, Tart and Pie

Vegetables quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sea fish

Brill with sorrel sauce

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

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Main meals

Poutreille

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

Desserts

Walnut mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Desserts

Meringue Apricots

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.