All dishes:

Desserts

Cherry meringue cake

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Cold starters

Fresh Sainte-Maure cheese and pistachio terrine

Sainte-Maure : goat cheese.

Sea fish

Surimi

Main meals

Chicken raviole and consommé with black truffle

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Flan with salted butter caramel

Veal

Veal escalope with cream

Offal and tripe

Lamb sweetbreads with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Shellfish and Seafood

Shellfish

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Shellfish and Seafood

Grilled lobster with lemon

Poultry

Roast poussin

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Cheeses

Banon with honey

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sea fish

Salmon in parchment with herb sauce

Pork

Pork filet mignon with lemongrass

Shellfish and Seafood

Scallops with cider

Shellfish and Seafood

Crayfish and Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Pork

Pork filet mignon with apples

Mushrooms, Vegetables, Pasta and Rice

Fennel

Mushrooms, Vegetables, Pasta and Rice

Hummus

Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).