All dishes:

Shellfish and Seafood

Roasted Bay scallop

Desserts and Sweet Courses

Apricot tart with honey

Cold starters

Melon with Macvin du Jura

Sheep and Goats

Roasted rack of lamb with thyme

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Sheep and Goats

Grilled lamb with thyme

Appetizers and Amuse-bouches

Salmon roe canapé

Poultry

Spit roasted pigeon

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Seafish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts and Sweet Courses

Coffee cake

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Consommés, Broths and Soups

Comté cheese gratin soup

Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Fromage de Herve

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Scallops gratin

Salads

Carrot and orange salad

Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Cheeses

Toucy

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.

Shellfish and Seafood

Grilled lobster

Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

Cheeses

Comté vieux

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.