All dishes:

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Game animals

Roasted haunch of wild boar

Haunch : leg.

Cheeses

Vacherin d’Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.

Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.

Shellfish and Seafood

Clams

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Cold starters

Fish and vegetable pâté

Served cold.

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Pizza, Quiche, Tart and Pie

Leek and scallop pie

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Main meals

Pigeon pastilla with grapes

Desserts

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Beef

Beef tournedos with bone marrow

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sheep and Goats

Roasted rack of lamb

Sheep and Goats

Roast Pauillac lamb

Lamb under 11 weeks and between 11 and 15 kilos.

Poultry

Roasted duck with peas

Cold starters

Stuffed avocado with crab and lobster