All dishes:

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a washed rind.

Poultry

Duck confit

Poultry

Stuffed capon

Pair according to the stuffing.

Warm starters

Langoustines in puff pastry

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Pork

Roast pork

Sea fish

Grilled tuna

Poultry

Duck foie gras au naturel

Served cold.

Beef

Rump steak with oyster mushroom

Appetizers

Fresh goat cheese balls with pistachio

Cheeses

Roquefort

France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

Beef

Bordeaux style rump steak

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Beef tenderloin with black pepper

Pork

Sausage with mashed potatoes

Cheeses

Livarot

France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.

Main meals

Stuffed tomatoes with lamb

Salads

Mixed salad

Salad with various foods in addition to raw vegetables seasoned with herbs and vinaigrette.

Desserts

Peach tarte Tatin

Sea fish

Sole fillets in parchment

Desserts

Chocolate and raspberry mousse

Desserts

Raspberry and mascarpone