All dishes:

Salads

Sautéed scallop salad with black truffle vinaigrette

Desserts

Raspberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Veal

Veal escalope with chanterelles

Sea fish

Sea bass tartare with seaweed

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

Poultry

Roast duck leg

Desserts

Dark chocolate mousse

Dark chocolate : with more than 70% cocoa.

Shellfish and Seafood

Cockles with limon

Desserts

Apple meringue tart with crème brûlée

Cheeses

Charloe

United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

Poultry

Duck foie gras and caramelized apples with honey

Served hot.

Sea fish

Sardines in oil with shallot

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Main meals

Comté fondue

Eggs

Cep omelette

Salads

Smoked salmon and spinach salad

Cooked meats

Catalan cold cuts

Desserts

Candied chestnut cream crêpe aumoniere with dark chocolate sauce

Desserts

Chocolate and morello cherry tart

Sheep and Goats

Roasted kid goat