All dishes:

Desserts

Apricot and exotic fruits tart

Cold starters

Melon with Macvin du Jura

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Desserts

Caramelized orange

Freshwater fish

Pike quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

Sea fish

Fried whiting

Main meals

Shrimp dim sum

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Desserts

Pretzel

Knot-shaped bread or brioche covered with coarse salt.

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Sea fish

John Dory with zucchini in parchment

Poultry

Basque-style chicken

Desserts

Red fruit platter

Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Veal

Veal quenelles

Desserts

Walnut meringue tart

Cheeses

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with bloomy rind.

Desserts

Fruit soup

Condiments

Mint

Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Sea fish

Salmon with herbs

Freshwater fish

Trout in parchment

Appetizers

Duck foie gras toast