All dishes:

Warm starters

Goat cheese puff pastry

Game birds

Roast quail with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Game animals

Jugged young wild boar

Beef

Rump steak with oyster mushroom

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Poultry

Stuffed guinea fowl with porcini mushrooms

Shellfish and Seafood

Sautéed scallops

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Ice cream and sorbets

Quince ice cream

Shellfish and Seafood

Crayfish a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Pizza, Quiche, Tart and Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

Poultry

Warm duck foie gras

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Sea fish

Smoked salmon marinade

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

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Main meals

Sashimi

Thin slices of raw fish or shellfish.

Desserts

Red berry gratin

Others

Beluga caviar