All dishes:

Freshwater fish

Pike fillets with beurre blanc sauce

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

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Raspberry and red currant tart

Desserts

Fruits clafoutis

Game animals

Wild boar civet

Eggs

Soufflé omelette with Roquefort cheese

Shellfish and Seafood

Grilled langoustine with herbs

Cooked meats

Pheasant pâté

Served cold or at room temperature.

Eggs

Scrambled eggs with caviar

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.

Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Shellfish and Seafood

Scallops with porcini mushrooms

Sheep and Goats

Spit-roasted lamb with thyme

Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cooked meats

Wild boar pâté

Served cold or at room temperature.

Cold starters

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

Cooked meats

Poultry pâté

Served cold or at room temperature.

Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Pizza, Quiche, Tart and Pie

Scallop tart

Sheep and Goats

Lamb fillet with eggplant

Beef

Grilled entrecote over vine shoots

Poultry

Grilled poussin