All dishes:

Game birds

Roast young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.

Appetizers

Bread with tomato

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

Desserts

Apple tart and vanilla ice cream

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

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).

Desserts

Melon with red berries

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Braised veal chop

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

Game animals

Doe fillet with lingonberries

Desserts

Chocolate soufflé with vanilla custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Rabbit

Saddle of rabbit with tarragon

Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Walnut dessert

Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

Desserts

Bananas Foster

Flambéed bananas with vanilla ice cream and a sauce made of butter, brown sugar, cinnamon, dark rum, and banana liqueur.

Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.

Offal and tripe

Veal sweetbreads with Perigord black truffle

Sheep and Goats

Lamb chops with herbes de Provence