All dishes:

Cheeses

Boerenkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.

Cheeses

Zamorano

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

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Desserts

French toast and orange ice cream

Freshwater fish

Pike-perch with fennel

Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

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.

Warm starters

Scallops puff pastry

Appetizers

Maroilles fritters

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Walnut caramel tart

Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

Shellfish and Seafood

Arcachon oysters

Poultry

Roasted duck with green olives

Pizza, Quiche, Tart and Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

Desserts

Vanilla panna cotta

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Desserts

Cinnamon brownie

Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Shellfish and Seafood

Grilled prawns and pineapple

Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.