All dishes:

Poultry

Chicken with chanterelles

Pork

Pork filet mignon with apricots

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Fruits

Mango

Desserts

Exotic fruit soup

Main meals

Bay scallop and shrimp raviole with paprika

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

Sheep and Goats

Lamb chops and grilled eggplant

Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Poultry

Sautéed duck with red fruits

Desserts

Rice pudding with grape

Game animals

Saddle of hare

Eggs

Scrambled eggs with white truffle

Appetizers

Gruyère fritters

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Roasted langoustines

Poultry

Roasted young guinea fowl with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Sea fish

Monkfish skewers with diced bacon

Others

Provençal style snails

Snails with aioli sauce or tomato sauce.

Desserts

Chocolate cake with coffee custard

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

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Sea fish

Breaded fish fillets

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Cheeses

Rupert

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.

Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter