All dishes:

Poultry

Braised duck with mushrooms

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cooked meats

Venison pâté

Served cold or at room temperature.

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Beef

Beef tenderloin en croûte

Shellfish and Seafood

Crayfish tails

Cooked meats

Andouillette with shallots

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

Cheeses

Parmigiano Reggiano

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 12 months minimum.

Pizza, Quiche, Tart and Pie

Goat cheese and watercress tart

Others

Caviar and potatoes

Desserts

Frozen strawberry soufflé

Served hot.

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Salads

Sauteed porcini mushroom salad

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

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Poultry

Fattened chicken with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Choucroute garnie

Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.

Shellfish and Seafood

Lentil and mussel cream soup

Desserts

Hazelnut cookie

Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Offal and tripe

Veal sweetbreads with mushrooms

Poultry

Duck breast with olives

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.