All dishes:

Appetizers

Scallops fritters

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Veal

Sauteed veal with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Poultry

Roast fattened chicken

Cold starters

Kipper pâté

Served cold.

Pork

Jambonneau with lentils

Jambonneau : small ham or boneless shank.

Salads

Lobster salad

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Sea fish

Marinated salmon with ginger

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Eggs

Scrambled eggs with porcini mushrooms

Desserts

Wild strawberry tart

Game birds

Pheasant with sauerkraut

Sheep and Goats

Herb-crusted lamb fillet

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Eggs

Shirred eggs with gorgonzola

Sea fish

Sea bass fillets and fennel

Sea fish

Roasted monkfish with saffron

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.