All dishes:

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.

Desserts

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Offal and tripe

Lamb sweetbreads with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Warm goose foie gras

Salads

Crab and shrimp salad

Beef

Beef tenderloin with black pepper

Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

Sea fish

Roast John Dory

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Veal

Veal grenadine with vin jaune

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cooked meats

Macon-style andouillette

Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.

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.

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Cheeses

Buttermilk blue

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.

Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

Ice cream and sorbets

Chocolate ice cream

Mushrooms, Vegetables, Pasta and Rice

Zucchini gratin

Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.

Desserts

Vanilla éclair

Veal

Provençal veal paupiettes

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Pork

Cold pork