All dishes:

Poultry

Chicken fricassee with cream sauce

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

Shellfish and Seafood

Bay scallop tartare with herbs

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Lemon miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Desserts

Damson crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Poultry

Goose foie gras in brioche

Served hot.

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Ice cream and sorbets

Tutti-frutti ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.

Consommé and Soup

Ajoblanco

Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.

Veal

Sauteed veal with carrots

Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Poultry

Roasted duckling with green olives

Duckling : young duck.

Desserts

Chocolate and orange marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Desserts

Black cherry and vanilla ice cream crêpe aumoniere

Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.

Desserts

Fruit tart with jam