All dishes:

Shellfish and Seafood

Clams

Beef

Flap steak with shallots

Shellfish and Seafood

Steamed mussels in white wine

Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

Cold starters

Crab stuffed avocado

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Salads

Crab and grapefruit salad

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Pork

Grilled pork sausage

Poultry

Duck foie gras with honey

Served cold, warm or hot.

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Desserts

White chocolate and citrus fruit mousse

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Shellfish and Seafood

Langoustine tartare with oysters

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

Warm starters

Spinach and ricotta tart

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Apple crêpe

Beef

Roast beef in puff pastry with mushrooms

Sheep and Goats

Grilled mutton

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Pork

Jambon de Paris

Cold starters

Lobster paté

Served cold.

Sauces

Cream sauce

Cream sauce : béchamel sauce with cream.

Game animals

Grilled venison fillet

Cold starters

Pot-au-feu terrine