All dishes:

Shellfish and Seafood

Langoustine with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Warm starters

Sautéed duck foie gras escalope with raspberry vinegar

Cheeses

Tilsiter Switzerland

Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.

Shellfish and Seafood

Lobster stew with olive oil

Game birds

Grilled wood pigeon à la goutte de sang with porcini

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Cheeses

Saint-Jorge Original

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

Cheeses

Tres leches

Spain. Asturias.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.
Ripening : 6 months.

Desserts

Roasted pear with honey

Sea fish

Hake with tomato sauce

Desserts

Stollen

France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.

Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Beef

Grisons dried beef

Switzerland. Graubünden.
Beef salted with spices and herbs then dried.

Poultry

Chicken in curry sauce

Curry sauce : velouté curry and cream.

Fruits

Apple

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Desserts

Chocolate and orange trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Fresh fruit tart

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Game birds

Roast young partridge with spring vegetables

Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

Desserts

Vanilla dessert