All dishes:

Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Sheep and Goats

Shoulder of lamb in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Mushrooms, Vegetables, Pasta and Rice

Cream of green asparagus soup with morel mushrooms

Main meals

Chicken curry

Sea fish

Two kinds of salmon aumoniere

Desserts

Roasted pineapple with caramel

Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.

Shellfish and Seafood

Sautéed scallops with olive oil

Sea fish

Steamed John Dory with beurre blanc sauce

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

Rabbit

Rabbit fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Beef

Roasted rib steak

Rib steak : rib of beef with bone attached.

Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Desserts

Chocolate cake with coffee custard

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

Pizza, Quiche, Tart and Pie

Goat cheese tart

Appetizers

Stuffed piquillo peppers with cod

Desserts

Peach tart

Poultry

Roasted squab with black truffle

Poultry

Braised pigeon

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Le Gruyère alpage réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Veal

Pozharsky veal cutlet

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

Poultry

Stuffed capon with mushroom and chestnuts

Desserts

Chestnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.