All dishes:

Veal

Sauteed veal with tomato

Sheep and Goats

Confit lamb with eggplant

Salads

Scallops salad

Desserts

Praline hazelnut

Shellfish and Seafood

Poached scallops

Sea fish

Sea bass with fennel

Desserts

Spiced pineapple compote

Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

Desserts

Creme Brulee with caramelized apple

Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : cabbage, finely chopped and fermented in brine.

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Sheep and Goats

Noisette of lamb and mushrooms

Noisette : small round piece of lean meat.

Main meals

Reblochon tartiflette

Cold starters

Zucchini and smoked salmon terrine

Appetizers

Vegetable fritters

Desserts

Spiced apple tart

Game animals

Venison stew with Burgundy wine

Cooked meats

Goose paté with goose foie gras and black truffle

Desserts

Tabbouleh with fruits

Fruits : citrus fruit, mango and apple sweetened with orange honey.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Cheeses

Boulette de Cambrai

France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 to 6 weeks.

Fruits

Apricot

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.

Condiments

Cinnamon