All dishes:

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Game animals

Venison stew with Burgundy wine

Mushrooms, Vegetables, Pasta and Rice

Potato galette with black truffle

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Salads

Lobster salad

Pizza, Quiche, Tart and Pie

Asparagus flan

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Desserts

Poached pear and gingerbread

Salads

Avocado and salmon salad

Desserts

Blackberry meringue cake

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Offal and tripe

Sautéed veal sweetbreads

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Poultry

Roasted squab with chanterelle

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Sheep and Goats

Braised lamb shank

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Sea fish

Red mullet with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Offal and tripe

Roast veal kidney

Shellfish and Seafood

Prawns with mayonnaise

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

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.