All dishes:

Desserts

Pumpkin tart

Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

Desserts

Roasted peaches with almonds

Desserts

Dried fruit tart with cinnamon

Salads

Duck foie gras and pigeon salad

Poultry

Duck foie gras with Port wine

Served cold.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Shellfish and Seafood

Langoustine gratin

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Desserts

Coffee religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Freshwater fish

Lyon style pike quenelles

Poultry

Roasted spring chicken with dauphine potatoes

Mushrooms, Vegetables, Pasta and Rice

Hummus

Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.

Beef

Oxtail with carrots

Sauces

Henri IV sauce

Henri IV sauce : béarnaise sauce enriched with veal stock.

Poultry

Phat kaphrao kai

Thailand.
Stir-fried sliced chicken with basil and chili.

Sea fish

Sea bass with lemongrass

Sea fish

Raw salmon with dill

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Shellfish and Seafood

Bay scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Cheeses

Pavé du Nord jeune

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.