All dishes:

Desserts

Lemon fruitcake

Cooked meats

Grilled pork tenderloin

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Poultry

Roasted capon en demi-deuil

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

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Desserts

Crème brûlée with black and red fruits

Poultry

Roast guinea fowl with golden raisins

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Shellfish and Seafood

Braised scallops

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

Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Poultry

Turkey with black truffle

Cold starters

Smoked bass and smoked salmon mille-feuille

Pork

Pork filet mignon with Maroilles sauce

Sauce made with Maroilles cheese and white wine.

Desserts

Strawberry soup

Desserts

Chocolate mousse with orange zest

Pork

Stuffed pig’s trotter with duck foie gras

Desserts

Four quarters apple cake

Cold starters

Fish and vegetable pâté

Served cold.

Cheeses

Manchego viejo

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Desserts

Fig meringue cake

Shellfish and Seafood

Scallops gratin

Offal and tripe

Braised veal sweetbreads with morels

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