All dishes:

Others

Caviar and potatoes

Shellfish and Seafood

Arcachon oysters

Offal and tripe

Veal sweetbreads with mustard

Sea fish

Grilled tuna

Pork

Pork filet mignon with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

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

Mushrooms, Vegetables, Pasta and Rice

Artichokes with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Eggs

Cep omelette

Cheeses

Lincoln log

United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Sauces

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Veal

Sauteed veal with mushrooms

Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Shellfish and Seafood

Bay scallops with black truffle

Poultry

Roasted duck with bordelaise sauce

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

Cheeses

Saint-Jorge 6 meses

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Beef

Rib steak with bourguignonne sauce

Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.