All dishes:

Freshwater fish

Grilled eel with garlic and herbs

Desserts

Praline bavarian cream

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

Freshwater fish

Trout almondine

Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

Salads

Caprese salad skewers

Sea fish

Roasted monkfish with bacon

Veal

Veal escalope with sage

Shellfish and Seafood

Steamed bay scallops

Game birds

Roasted pheasant with eggplant

Desserts

Apricot tart with honey

Poultry

Confit duck leg

Poultry

Roasted squab stuffed with duck foie gras

Freshwater fish

Lyon style pike quenelles

Salads

Duck foie gras salad with morels and black truffle

Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

Desserts

Walnut bavarian cream

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

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Poultry

Stuffed capon with mushrooms and chestnuts

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Sea fish

Sea bass with lemongrass cream sauce

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Desserts

Banana soufflé

Served hot.