All dishes:

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.

Veal

Roasted rack of veal

Others

Mixed grill

Freshwater fish

Rainbow trout with fennel

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Game birds

Casseroled woodcock with mushrooms

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Main meals

Vegetable curry

Base : eggplant, zucchini, potato , etc

Desserts

Chestnut fritters

Shellfish and Seafood

Scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Shellfish and Seafood

Oysters with zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Cheeses

Montasio

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind (Fresco : two months maximum, Mezzano : five to ten months, Stagionato : ten to eighteen months, Stravecchio : minimum of eighteen months).

Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Poultry

Chicken with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sea fish

Grilled red mullet with herbs

Cold starters

Cauliflower mousse with fennel and liquorice cream

Others

Sterlet caviar

Russian caviar.

Desserts

Soufflé omelette with apple