All dishes:

Cold starters

Sautéed goose foie gras escalope with figs

Rabbit

Rabbit with olives

Shellfish and Seafood

Scallop gratin

Appetizers

Goat cheese and smoked salmon toast

Poultry

Roast squab

Cold starters

Smoked eel rillettes

Desserts

Strawberry tart

Desserts

Chocolate and raspberry mousse

Desserts

Apple upside-down cake

Desserts

Praline bavarian cream

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

Freshwater fish

Pike fillets with beurre blanc sauce

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

Cheeses

Basque sheep’s milk cheese

Desserts

Black cherry and vanilla ice cream crêpe aumoniere

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Shellfish and Seafood

Langoustines with sweet wine

Cheeses

Monterey Jack

United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.

Desserts

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

Poultry

Roast guinea fowl with morels

Cheeses

Vermont Herdsman

United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.

Poultry

Roast duck breast with blackcurrant berries

Beef

Rib steak with potatoes and thyme

Rib steak : rib of beef with bone attached.

Poultry

Goose foie gras with figs

Served cold.

Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.