All dishes:

Eggs

Scrambled eggs with white truffle

Appetizers

Fish croquettes

Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Cold starters

Raw vegetables

Do not serve fine wine.

Poultry

Squab with porcini mushrooms and olives

Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Veal

Veal shank Italian style

Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.

Sea fish

Cold salmon mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Shellfish and Seafood

Butter-seared scallops

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Desserts

Pear meringue tart

Desserts

Black cherry clafoutis

Beef

Beef tenderloin with spices

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Poultry

Chicken with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Freshwater fish

Pike and leek purée with beurre blanc sauce

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

Sheep and Goats

Lamb navarin with spices

Navarin : stew.

Pork

Pork trotters with morels

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Cheeses

Oka ashed

Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.