All dishes:

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Milk chocolate with caramel

Offal and tripe

Veal kidney with chanterelles

Shellfish and Seafood

Sautéed scallops with mousseline spinach

Sheep and Goats

Sauteed lamb with green olives

Sea fish

Smoked herring

Veal

Veal escalope with cream sauce and morels

Poultry

Fattened chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Veal

Cushion of veal with mushrooms

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Shellfish and Seafood

Langoustine gratin

Poultry

Stuffed capon

Prefer a pairing based on the stuffing.

Desserts

Chocolate praline mousse

Salads

Sauteed porcini mushroom salad

Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Poultry

Roast duck breast with blackcurrant berries

Salads

Artichoke salad

Shellfish and Seafood

Braised bay scallops

Beef

Roast beef with porcini

Sea fish

John Dory with beurre blanc sauce

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

Pizza, Quiche, Tart and Pie

Leek pie

Desserts

Almond and grapefruit tart

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.