All dishes:

Desserts

Lemon tart

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Plum tart

Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Poultry

Stuffed goose neck with foie gras

Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.

Main meals

Oriental-style lamb meatballs

Oriental style : with spices.

Sea fish

Grilled turbot with basil

Sea fish

Sea bream in parchment with fennel

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Desserts

Apricot meringue tart

Pizza, Quiche, Tart and Pie

Zucchini feta tart

Desserts

Streusel cake

Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Poultry

Fresh goose foie gras with white grapes

Served hot.

Pork

Roast suckling pig

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cheeses

Grand Chimay

Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.

Mushrooms, Vegetables, Pasta and Rice

Choucroute garnie

Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.

Freshwater fish

Pike with parsley

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.

Sea fish

Fried fish

Poultry

Duckling stuffed with duck foie gras

Duckling : female duck.

Freshwater fish

Pike quenelles with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.