All dishes:

Veal

Casseroled veal chop

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

Pork

Stuffed pig’s trotter with duck foie gras

Sheep and Goats

Roasted kid goat with garlic

Game birds

Woodcock casserole with mushrooms

Pork

Saucisse de Morteau with lentils

Sea fish

Grilled sea bass and potatoes with black truffle

Desserts

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

Cold starters

smoked mackerel rillettes with green pepper

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Poultry

Pan-fried goose foie gras with apricot compote

Served hot.

Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Scallops with white truffle cream sauce

Salads

Lobster salad with citrus

Poultry

Guinea fowl with cabbage

Sea fish

Herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sheep and Goats

Roasted shoulder of lamb

Poultry

Roasted duckling with peaches

Duckling : young duck.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

Freshwater fish

Carp in beer

Cooked meats

Saucisson brioché with pistachio

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Appetizers

Salmon caviar toast