All dishes:

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Sea fish

Sea bream with saffron

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Desserts

Chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Cold starters

Vegetable aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Desserts

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

Shellfish and Seafood

Langoustines with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Warm starters

Goat cheese raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Veal

Veal escalope with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with shellfish

Pork

Pork roast 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.

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cheeses

Roasted Camembert

Salads

Duck foie gras salad with morels and black truffle

Desserts

White chocolate mousse

Desserts

Pineapple tarte Tatin

Cooked meats

Smoked ham and potato rösti

Rösti : potato pancake.

Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Cooked meats

Grilled andouille de Vire

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Freshwater fish

Roasted pike-perch with beurre blanc sauce

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

Desserts

White peach soup