All dishes:

Sheep and Goats

Spit-roasted shoulder of lamb

Cooked meats

Suckling pig in jelly

Freshwater fish

Trout with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Ice cream and sorbets

Quince ice cream

Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

Desserts

Pineapple carpaccio topped with caramel

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Freshwater fish

Smoked eel with citrus

Cold starters

Beef cheek terrine

Salads

Grilled goat crottin salad

Shellfish and Seafood

Crayfish a la nage with a lemon sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.

Game animals

Wild boar civet

Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Pizza, Quiche, Tart and Pie

Crab tart

Desserts

Quince upside-down cake

Salads

Tabbouleh

Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

Cooked meats

Andouillette with shallots

Andouillette cooked with dry white wine, butter, and shallots.
Served hot.

Condiments

Cinnamon

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.