All dishes:

Poultry

Squab with vanilla

Desserts

Apricot and rhubarb tart

Shellfish and Seafood

Crayfish tails

Desserts

Mango tart

Cheeses

Le Gruyère alpage réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Razor shell with ginger

Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Poultry

Spit-roasted Challans duck

Cold starters

Sainte-Maure goat cheese and walnut 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.

Warm starters

Goat cheese and tomato puff pastry

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Cheeses

Frinault bleu

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.

Cheeses

Oma

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.

Desserts

Pear upside-down cake with cinnamon ice cream

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.