All dishes:

Poultry

Peking duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Pork

Grilled pork chop

Beef

Pan-seared entrecote with french fries

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.

Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Ice cream and sorbets

Apricot sorbet

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Cold starters

Bay scallop paté

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

Cheeses

Beaufort chalet d’alpage

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Poultry

Chicken supreme with chanterelles

Poultry supreme : all the white meat from the breast and wings of poultry.

Main meals

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

Salads

Rice and crab salad

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Beef

Roasted bone marrow