All dishes:

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Sheep and Goats

Potato crusted lamb

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Cheeses

Alpha Tolman

United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.

Main meals

Fish gratin

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Pork

Roast pork filet mignon

Poultry

Duck foie gras with black truffle juice

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

Pizza, Quiche, Tart and Pie

White asparagus tart

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Sea fish

Stockfish

Cod salted then air-dried.

Sea fish

Grilled John Dory with fennel

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Poultry

Duck aiguillette with white grapes

Aiguillette : thin slice cut lengthwise from a poultry breast.

Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

Desserts

Chestnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

Cheeses

Frinault bleu

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.

Cold starters

Oyster and mussel tartare

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

Sea fish

Grilled sea bream

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.