All dishes:

Cooked meats

Dry cured sausage

Desserts

Rum baba

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Desserts

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

Shellfish and Seafood

Grilled spiny lobster

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Warm starters

Spinach and ricotta pie

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Game birds

Partridge with cabbage

Offal and tripe

Veal kidney with chanterelles

Game birds

Grilled quail

Shellfish and Seafood

Fried squid

Sea fish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Desserts

Crema catalana with black truffle

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Beef

Beef tenderloin with duck foie gras and bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Rhubarb meringue tart

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Desserts

Fresh pear mousse with citrus juice

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Main meals

Smoked salmon bagel

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.