All dishes:

Sheep and Goats

Lamb chops with herbs

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Cold starters

Lobster paté

Served cold.

Sea fish

Smoked salmon in parchment

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.

Offal and tripe

Veal sweetbreads with Perigord black truffle

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Veal

Roasted rack of veal

Poultry

Stuffed pigeon with black truffle

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Sheep and Goats

Milk-fed lamb with potato gratin and morels

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

Desserts

Pistachio baklava

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Warm starters

Pear, walnut and Roquefort cheese tart

Sea fish

Monkfish stew

Game birds

Woodcock casserole

Poultry

Chicken with crayfish

Desserts

Sponge cake

Sea fish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Offal and tripe

Veal sweetbreads with morel cream sauce

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

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Peach marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.