All dishes:

Poultry

Duck breast with pears

Main meals

Moules frites

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

Sea fish

Grilled sea bass with herbs

Shellfish and Seafood

Langoustine tartare with lime

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

Sea fish

Pepper crusted roast sea bass

Sheep and Goats

Lamb with thyme

Desserts

Yule log

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

Beef

Beef cheek with black truffle mashed potatoes

Cold starters

Fish and vegetable pâté

Served cold.

Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Sea fish

Roasted sea bass with green asparagus

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

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

Offal and tripe

Lamb kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Condiments

Saffron

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Salads

Lentil salad with smoked salmon

Freshwater fish

Roasted pike

Game birds

Young partridge with fondant potatoes

Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.

Desserts

Smoked salmon rolls with cottage cheese

Cheeses

Ewe’s blue

United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.