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All dishes:
Meal families
Poultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
Main courses
Mont d’or raclette
Raclette : melted cheese served with cold cuts, potatoes and vegetables.
Cheeses
Leonardo
Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.
Appetizers and Amuse-bouches
Tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Beef
Beef daube and mashed potato with black truffle
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Desserts and Sweet Courses
Chocolate merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Cheeses
Ewephoria
Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.
Desserts and Sweet Courses
Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
Cheeses
Brie fermier
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.