All dishes:

Sea fish

Trout roe

Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

Desserts

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

Appetizers

Pickled olives

Desserts

Raspberry meringue cake

Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

Pork

Pork filet mignon with duck foie gras

Mushrooms, Vegetables, Pasta and Rice

Polenta

Sheep and Goats

Roast baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cheeses

Plaisir au Chablis

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 4 weeks.

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

Cooked meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Pork

Pork confit with garden salad

Served cold.

Shellfish and Seafood

Scallops with cider

Sea fish

Hake with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Warm starters

Fresh duck foie gras escalope on gingerbread

Desserts

Pumpkin meringue tart

Desserts

Caramelized apricots and apples with a spiced ice cream

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Poultry

Guinea fowl with white grapes

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.