All dishes:

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Warm starters

Bay scallop puff pastry

Pork

Grilled ham

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Shellfish and Seafood

Roasted oysters

Beef

Smoked beef tongue

Sea fish

Monkfish tail with saffron

Freshwater fish

Pike and leek purée with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Poultry

Roast duck breast with blackcurrant berries

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Cold starters

Melon

Salads

Raw mushroom salad

Salads

Morteau sausage salad

Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Cold starters

Sautéed goose foie gras escalope with spices

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Apple meringue tart

Sheep and Goats

Spit roasted kid goat with rosemary

Poultry

Roasted capon en demi-deuil

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

Poultry

Roasted duck with turnip confit

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.