All dishes:

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Poultry

Cold fried chicken

Desserts

Roasted peaches with rosemary

Shellfish and Seafood

Scallops with spices

Sea fish

Salmon aumoniere

Desserts

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.

Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

Appetizers

Goat cheese bites

Salads

Wild mushrooms salad

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Cold starters

Grapefruit with crab

Shellfish and Seafood

Seafood in cream sauce

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

Desserts

Madeleines

Salads

Piedmontese salad

France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

Desserts

Cold red berry soup

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Game birds

Pheasant with sauerkraut

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood