All dishes:

Desserts

Walnut and apple tart

Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Game birds

Casseroled woodcock with mushrooms

Rabbit

Wild rabbit stew

Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Shellfish and Seafood

Roasted lobster with spices

Desserts

Eggs in snow with raspberry

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Cheeses

Tomme de Savoie

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Cheeses

Aged sheep cheese

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Desserts

Petit four glacé

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Warm starters

Sautéed duck foie gras escalope with black truffle

Desserts

Apple pudding

Shellfish and Seafood

Sauteed langoustine

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Desserts

Cherry merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Poultry

Chicken with cream sauce and button mushrooms

Cream sauce : béchamel sauce with cream.

Beef

Beef tenderloin with basil, coriander and fresh mint en croûte

Cheeses

Vieux Boulogne

France. Hauts-de-France. Nord. Pas-de-Calais. Boulogne-sur-Mer.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.