All dishes:

Sea fish

Monkfish loin with bacon

Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

Sauces

Henri IV sauce

Henri IV sauce : béarnaise sauce enriched with veal stock.

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Game birds

Roasted mallard with blackcurrant berry

Appetizers

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

Cheeses

Pleasant ridge reserve extra-aged

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 15 to 20 months.

Salads

Shrimp and citrus salad

Cheeses

Monterey Jack

United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.

Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Cheeses

Mont d’or

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.

Shellfish and Seafood

Roasted spiny lobster

Desserts

Apricot and almond ramekin

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.

Desserts

Chocolate pound cake

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Main meals

Hachis parmentier with black pudding and apple

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Game birds

Roasted pheasant with eggplant

Consommé and Soup

Gazpacho

Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.