All dishes:

Sea fish

Grilled sole

Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Kunik

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Desserts

Dark and white chocolate mousse with saffron

Freshwater fish

Rainbow trout with fennel

Sea fish

Salt-crusted sea bass with beurre blanc sauce

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

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.

Cooked meats

Chorizo

Pork sausage with paprika.

Salads

Warm lobster salad

Eggs

Soufflé omelette with Roquefort cheese

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Poultry

Duckling with turnips

Duckling : young duck.

Game birds

Roast quail with cherries and Sichuan pepper

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

Pork

Pork roast with red cabbage

Game animals

Wild boar with lingonberries

Game animals

Wild boar stew with fresh pasta

Desserts

Roasted peaches in muscat dessert wine

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

Cooked meats

Hare a la royale pâté

A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.

Sea fish

Sea bass tartare with seaweed

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.