All dishes:

Salads

Crab and shrimp salad

Sea fish

Monkfish skewers

Poultry

Spit-roasted Challans duck

Pork

Pork roast in milk

Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Red fruit gratin

Cold starters

Oyster and mussel tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Poultry

Poultry quenelles with fresh cream

Cold starters

Eggs Benedict and smoked salmon

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Desserts

Strawberry gratin with rhubarb

Poultry

Duck a l’orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Others

Sautéed frog legs with garlic and basil

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese salad

Desserts

Vanilla dessert

Desserts

White chocolate and orange mousse

Freshwater fish

Bordeaux style sturgeon

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

Cheeses

Warm goat cheese

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Desserts

Grape tart