All dishes:

Veal

Veal chop with mushrooms

Sea fish

Sole fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Salads

Mesclun

Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Shellfish and Seafood

Scallops flambéed

Desserts

Roasted pineapple with caramel and vanilla ice cream

Desserts

Cassata

Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.

Shellfish and Seafood

Crayfish gratin with tarragon

Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Poultry

Cold fried chicken

Desserts

Walnut mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Desserts

Apricot financier

Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

Caramelized apricots and apples with a spiced ice cream

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Pizza, Quiche, Tart and Pie

Goat cheese and bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Appetizers

Goat cheese and smoked salmon toast

Desserts

Strawberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Desserts

Strawberry pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream, garnished with strawberries and powdered sugar.

Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.