All dishes:

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Shellfish and Seafood

Langoustine skewers

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Appetizers

Smoked trout toast

Veal

Sautéed veal chop with horn of plenty

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

Desserts

Apple pie

Warm starters

Sautéed duck foie gras escalope with black truffle

Pork

Mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Desserts

Dark chocolate fondant cake

Dark chocolate : with more than 70% cocoa.

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.

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Poultry

Smoked duck breast

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Cheeses

Red hawk

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.

Pork

Sweet and sour pork ribs

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

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

Sauces

Henri IV sauce

Henri IV sauce : béarnaise sauce enriched with veal stock.

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Desserts

Rum raisin ice cream

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.