All dishes:

Sheep and Goats

Grilled lamb fillet

Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Pork

Pork roast with red cabbage

Cheeses

Great hill blue

United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.

Desserts

Strawberry soup and vanilla ice cream

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Poultry

Pigeon with duck foie gras

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Veal

Cushion of veal with mushrooms

Appetizers

Blue cheese and pear toast

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Poultry

Pigeon with peas

Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

Cooked meats

Grilled pork tenderloin

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Freshwater fish

Artic char with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Shellfish and Seafood

Squid a la plancha

Pizza, Quiche, Tart and Pie

Leek tart

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Poultry

Pigeon with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.