All dishes:

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Veal

Veal shank Italian style

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Sheep and Goats

Leg of lamb with juniper berries

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.

Cooked meats

Jambon de Savoie

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Beef

Grilled beef filet mignon

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Cheeses

Pleasant ridge reserve

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 7 to 14 months.

Cooked meats

Salami with green olives

Desserts

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Shellfish and Seafood

Razor shell a la plancha with herbs

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Cheeses

Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.

Cold starters

Crab aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Shellfish and Seafood

Sautéed scallops

Cheeses

Tilsiter Switzerland

Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.