All dishes:

Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

Offal and tripe

Veal sweetbreads with morel cream sauce

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

Pizza, Quiche, Tart and Pie

Zucchini feta tart

Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

Sea fish

Grilled red mullet fillets with basil

Cheeses

Acapella

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Appetizers

Fresh goat cheese balls with pistachio

Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cold starters

Olive plum cake

Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Desserts

Cherry 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.

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Veal

Veal chop with morel cream sauce

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

Salads

Duck foie gras and pigeon salad

Appetizers

Blue cheese toast

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Pear tarte Tatin and cinnamon ice cream

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Yoghurt cake