All dishes:

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Shellfish and Seafood

Lentil and mussel cream soup

Poultry

Squab with duck foie gras in puff pastry

Pizza, Quiche, Tart and Pie

Anchovy pizza

Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Poultry

Roasted young guinea fowl with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Desserts

Blueberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cold starters

Melon

Shellfish and Seafood

Langoustine tartare with mango

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

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Cooked meats

Game pâté

Served cold or at room temperature.

Desserts

Almond pistachio baklava

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Veal

Veal fillet with morel mushrooms

Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Desserts

Peaches with meringue

Baked peaches topped with meringue.