All dishes:

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Appetizers and Amuse-bouches

Roquefort and gingerbread

Desserts and Sweet Courses

Exotic fruit yule log

Desserts and Sweet Courses

Passion fruit soufflé

Desserts and Sweet Courses

Chocolate almond brownies

Desserts and Sweet Courses

Crème brûlée with black and red fruits

Desserts and Sweet Courses

Vanilla cheesecake

Shellfish and Seafood

Prawns flambéed with Cognac

Beef

Beef tenderloin with black truffles

Seafish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Feathered game

Pheasant casserole

Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts and Sweet Courses

Strawberry yogurt ice cream

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

Beef

Beef tenderloin en croûte with herbs

Pork

Apricot pork

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Miscellaneous

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Seafish

Salmon aumoniere

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Desserts and Sweet Courses

Chocolate crêpe