All dishes:

Poultry

Fattened chicken with porcini mushrooms

Poultry

Roasted duckling with peaches

Duckling : young duck.

Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

Beef

Roasted bone marrow

Shellfish and Seafood

Scallops in bitter-sweet

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

Freshwater fish

Trout tartare and green asparagus

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

Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game birds

Quail with figs in parchment

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Saint-Jorge Original

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.

Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beef

Grilled rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Warm starters

Fresh duck foie gras escalope on gingerbread

Salads

Goat cheese and smoked salmon salad

Cheeses

Cabécou de Livernon

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cold starters

Duck liver mousse

Poultry

Stuffed wood pigeon with porcini mushrooms and duck foie gras

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Salmon in parchment with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cold starters

Red mullet paté

Served cold.

Game animals

Roast venison with red wine

Cheeses

Pecorino sardo maturo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.