All dishes:

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Desserts and Sweet Courses

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Fruits

Wild strawberries

Feathered game

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Poultry

Duck foie gras au naturel

Served cold.

Main courses

Cod rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

Cheeses

Murol

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.

Sheep and Goats

Leg of lamb with garlic cream

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.

Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.

Consommés, Broths and Soups

Frog legs velouté

Velouté  : soup with cream and egg yolk added.

Desserts and Sweet Courses

Honey and walnut tart

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Hot Starters

Spinach and ricotta tart

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Freshwater fish

Rainbow trout with fennel

Poultry

Chicken supreme with chanterelles

Poultry supreme : all the white meat from the breast and wings of poultry.

Seafish

Smoked halibut

Poultry

Mi-cuit duck foie gras

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

Seafish

Salmon tartare with citrus

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

Hot Starters

Pineapple and goat cheese in parchment