All dishes:

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Desserts

Apricot ramekin

Desserts

Damson tart

Sea fish

Fried whiting

Freshwater fish

Smoked trout medallion and leek salad

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Game animals

Venison fillet with lingonberries

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Sheep’s milk cheese with quince jelly

Cheeses

Brin d’Amour

France. Corsica.
Soft-ripened cheese made from raw sheep's milk with a natural rind coated with aromatic herbs, juniper berries, and small chili peppers.
Ripening : 1 to 3 months.

Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

Eggs

White truffle omelette

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Cheeses

Warm Crottin de Chavignol toast

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Beef

Beef estouffade with brown beer and mushrooms

Beef

White grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

White chocolate and citrus fruit mousse

Main meals

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.