All dishes:

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

Condiments

Olive oil

Beef

Braised beef cheek with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Roasted squab with chanterelle

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

Main meals

Veal curry

Cheeses

Castelmagno and hazelnuts risotto

Game animals

Roasted venison

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Eggs

Bacon omelette

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

Freshwater fish

Smoked tuna

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Desserts

Honey soufflé

Served hot.

Veal

Sauteed veal with fennel

Desserts

Chocolate and walnut meringue tart

Desserts

Spiced pear tart

Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.