All dishes:

Consommé and Soup

Lamb chorba

Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.

Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

Desserts

Passion fruit mousse with gingerbread

Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Desserts

Summer pudding

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.

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Raw salmon with citrus

Rabbit

Wild rabbit stew with grilled polenta

Shellfish and Seafood

Scallops with porcini mushrooms

Poultry

Pigeon salmis

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

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Shellfish and Seafood

Marinated bay scallops

Desserts

Pineapple flambé

Slice of pineapple flambéed with rum

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Shellfish and Seafood

Roasted langoustines with olive oil

Sauces

Guacamole

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Desserts

Pineapple with kirsch sirup

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Main meals

Sea pot-au-feu

Game animals

Venison stew

Veal

Cushion of veal with mushrooms

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.