All dishes:

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Poultry

Roasted spring chicken with dauphine potatoes

Desserts

Caramel dessert

Game birds

Spit-roasted pheasant

Sea fish

Sea bass in parchment

Main meals

Beaufort and Comté fondue

Poultry

Squab with duck foie gras and black truffle in puff pastry

Desserts

Red fruit crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Raspberry and red currant tart

Sheep and Goats

Lamb with basil

Sea fish

Fresh anchovies marinated in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Game animals

Venison fillet with huntsman sauce

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

Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

Desserts

Pecorino and pear tart

Sheep and Goats

Lamb stew with thyme

Cheeses

Bête-À-Séguin

Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.

Ice cream and sorbets

Apricot sorbet

Sea fish

Grilled sea bass with fennel, drizzled with oil and lemon

Sea fish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sheep and Goats

Lamb with blueberries

Beef

Beef tenderloin en croûte

Sea fish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.