All dishes:

Desserts

White chocolate and citrus fruit mousse

Pork

Pork and prunes skewers

Pork

Pork filet mignon with mustard

Sheep and Goats

Roast lamb with thyme

Desserts

Pear and amandine tart

Tart with almond cream and pears.

Poultry

Roasted duck leg

Others

Frog legs with garlic and basil

Main meals

Berthoud

France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.

Main meals

Chicken tajine with curry

Offal and tripe

Veal sweetbreads terrine

Cold starters

Black radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

Pizza, Quiche, Tart and Pie

Flamiche

France. Picardy.
Puff pastry tart with leeks and cream.

Cheeses

Valençay

France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.

Warm starters

Soufflé

Served hot.

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon peel.

Desserts

Vanilla panna cotta

Cheeses

Cabricharme

Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.

Desserts

Acacia flower fritters

Cheeses

Tomme de brebis Corse

France. Corsica.
Hard ewe's milk cheese pressed and uncooked.

Cooked meats

Bayonne ham

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagne

Poultry

Duck with red curry

Red curry : complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.

Shellfish and Seafood

Clam fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.