All dishes:

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

Desserts

Pear clafoutis

Sea fish

Roast monkfish loin

Cheeses

Chällerhocker

Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.

Warm starters

Quenelles

Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.

Appetizers

Smoked trout canapé

Ice cream and sorbets

Quince sorbet

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Desserts

Mango tart

Warm starters

Porcini mushroom raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Mushrooms, Vegetables, Pasta and Rice

French fries

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Pork roast with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

Desserts

Fig and walnut tart

Appetizers

Crescent dogs

Sausage filled with cheese, wrapped in puff pastry.

Shellfish and Seafood

Langoustine tartare with lime

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

Desserts

Chocolate

Pork

Braised pork chop

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Roast duck foie gras with spices

Served hot.

Pork

Pork chop with lentils

Pork

Grilled pork with herbs

Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.