All dishes:

Sheep and Goats

Lamb fillet with potatoes

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Others

Caviar and potatoes

Beef

Beef tenderloin with basil, coriander and fresh mint en croûte

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Roasted peaches in muscat dessert wine

Cheeses

Morbier

France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.

Cooked meats

Chorizo

Pork sausage with paprika.

Shellfish and Seafood

Sautéed scallops 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.

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Vanilla éclair

Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

Salads

Crayfish tail salad

Game animals

Wild boar roast

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

Desserts

Wild strawberries mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Cooked meats

Trush pâté

Served cold or at room temperature.

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Desserts

Red berry gratin

Salads

Shrimp and citrus salad

Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sheep and Goats

Roasted milk-fed lamb

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.