All dishes:

Ice cream and sorbets

Tricolor ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Tricolor : pistachio, strawberry and vanilla ice creams with meringue.

Desserts

Mirabelle meringue cake

Cooked meats

Raw ham with figs

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

Freshwater fish

Grilled eel with garlic and herbs

Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Roasted beef tenderloin with porcini mushroom sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Cheeses

Nicasio square

United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Desserts

Strawberries with cream

Game animals

Venison salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Shellfish and Seafood

Bay scallops with lime

Pork

Stuffed pig’s trotter with duck foie gras

Poultry

Roasted squab stuffed with duck foie gras

Shellfish and Seafood

Scallops flambéed

Game birds

Roast quail with Griottines

Griottines : cherries macerated in a kirsch liqueur.

Main meals

Pigeon pastilla

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Desserts

Pear and almond cake

Cold starters

Raw vegetables

Do not serve fine wine.

Sea fish

Raw salmon

Sheep and Goats

Spit roasted kid goat with rosemary

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Chocolate, walnut and grape meringue tart

Appetizers

Smoked salmon canapé