All dishes:

Poultry

Casseroled fattened chicken

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Shellfish and Seafood

Crayfish tails

Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Sea fish

Salmon roe

Eggs

Omelette

For a runny omelette.

Pizza, Quiche, Tart and Pie

Endive and bay scallop tart

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Sea fish

Sea bass fillets with fennel and star anise

Sheep and Goats

Lamb navarin with turnips

Navarin : stew.

Appetizers

Antipasti

« before the meal »

Veal

Veal with morels

Cheeses

Mont d’or

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.

Shellfish and Seafood

Galette with seafood

Galette : savory crepe.

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Cooked meats

Grilled pork tenderloin

Cold starters

Beef cheek terrine

Desserts

Fruit fritters

Eggs

Scrambled eggs with shrimp

Veal

Roasted rack of veal with tarragon

Beef

Grilled entrecote over vine shoots

Game birds

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.