All dishes:

Poultry

Grilled duck foie gras

Served hot.

Warm starters

Soufflé

Served hot.

Cheeses

Pecorino sardo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.

Appetizers

Zucchini flower fritters

Desserts

Caramel charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Game birds

Young partridge with lingonberries

Young Partridge : under 8 months old.

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Veal

Veal roast with morels

Shellfish and Seafood

Oysters gratin with Comté cheese

Salads

Walnut salad

Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Offal and tripe

Veal sweetbreads with morels

Desserts

Walnut mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Sea fish

Monkfish Mediterranean-style with saffron

Sea fish

Monkfish skewers with diced bacon

Shellfish and Seafood

Langoustine and bay scallop skewers

Pizza, Quiche, Tart and Pie

Fresh goat cheese tart whit cherry tomato

Desserts

Malakoff Charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

Sea fish

Pavé of salmon with porcini mushrooms

Freshwater fish

Artic char with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Appetizers

Roquefort and gingerbread

Beef

Grilled entrecote