All dishes:

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Others

Snails au gratin

Salads

Zucchini salad

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Sea fish

Sea bream in parchment with fennel

Main meals

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin

Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Cheeses

Pecorino sardo maturo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.

Desserts

Lemon and mascarpone macarons

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

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Cooked meats

Figatellu

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

Cheeses

Semi-hard cheese

Others

Sterlet caviar

Russian caviar.

Desserts

Strawberry tart

Poultry

Duck foie gras

Served cold.

Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Others

Chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

Game birds

Roasted mallard with black truffle juice

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

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.