All dishes:

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Cheeses

Paški sir

Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Desserts

Soufflé omelette with apple

Poultry

Roasted duck with red pepper

Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sheep and Goats

Crown of lamb cutlets

Freshwater fish

Pike terrine

Freshwater fish

Pike with parsley

Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Desserts

Pear bavarian cream

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

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Sheep and Goats

Roasted kid goat with rosemary

Cooked meats

Poultry pâté

Served cold or at room temperature.

Freshwater fish

Poached trout in white wine

Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Pork

Grilled pork with herbs

Consommé and Soup

Oyster and langoustine soup

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

Cheeses

Fribourg

Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Shellfish and Seafood

Bay scallops a la plancha

Veal

Veal grenadine with vin jaune

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Cookie