All dishes:

Salads

Green bean salad

Salads

Grilled goat crottin salad

Game birds

Roast quail with cherry

Salads

Morteau sausage salad

Mushrooms, Vegetables, Pasta and Rice

Fennel

Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.

Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

Cold starters

Sautéed goose foie gras escalope with figs

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Condiments

Ginger

Desserts

Roasted apricots with lavender ice cream

Sheep and Goats

Provençal mutton daube

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

Offal and tripe

Veal sweetbreads with asparagus tips

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Desserts

Chocolate banana pudding

Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…

Pork

Pork filet mignon with acacia honey

Beef

Beef daube with black olives

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

Eggs

Scrambled eggs with black truffle

Sea fish

Trout roe

Desserts

Caramelized pear

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.