All dishes:

Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Salads

Crudite salad

Do not serve fine wine.

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Desserts

Lemon panna cotta

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Desserts

Cherry gratin

Others

Hamburger with grilled bacon

Sheep and Goats

Blanquette of lamb with fresh mint

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.

Rabbit

Rabbit in mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Salads

Green asparagus and shrimp salad

Main meals

Baked Mont d’or with potatoes

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

Main meals

Fish tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Desserts

Raspberry and red currant tart

Salads

Green bean salad

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.