All dishes:

Desserts

Kiwi clafoutis

Main meals

Chicken tajine with lemon

Desserts

Pear and almond meringue tart

Offal and tripe

Veal sweetbreads in parchment

Desserts

White chocolate and orange mousse

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Desserts

Milk chocolate with hazelnuts

Desserts

Chocolate delice

Poultry

Sautéed duck foie gras with mango

Served hot.

Game animals

Wild boar stew

Sea fish

Roasted John Dory with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Rabbit

Rabbit with olives

Eggs

Scallop omelette

Others

Frog legs with garlic butter

Garlic butter : butter with garlic.

Pork

Pork skewers with prunes

Shellfish and Seafood

Citrus bay scallop skewers

Sea fish

Salmon soufflé

Served hot.

Veal

Veal chop in parchment

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

Sea fish

Raw salmon

Main meals

Lamb tajine with apricots

Tajine : stew of vegetables, fish or meat.

Desserts

Black and red fruits crema catalana

Sea fish

Sea bream fillets in parchment

Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.