All dishes:

Desserts

Lemon tart

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

Cheeses

Fried cheese curds

Canada. États-Unis.

Veal

Sauteed veal with fennel

Desserts

Caramelized apple meringue tart

Poultry

Chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Sheep and Goats

Roasted rack of lamb with herbs

Eggs

Horn of plenty mushrooms omelette

Salads

Tomato and Mozzarella salad

Desserts

Hazelnut praline

Sea fish

Grilled pavé of tuna

Appetizers

Cheese bites

Beef

Grilled entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Molten caramel cake

Desserts

Melon with red berries

Pork

Pork filet mignon with lemongrass

Poultry

Roasted capon

Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

Sheep and Goats

Grilled rack of lamb

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Desserts

Dark and white chocolate mousse with coconut

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Cooked meats

Macon-style andouillette

Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.