All dishes:

Cheeses

Abbaye de Tamié

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.

Cheeses

Taupinière du Poitou

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

Desserts

Cheesecake

Poultry

Duck hearts skewers

Poultry

Pigeon with duck foie gras

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.

Ice cream and sorbets

Vanilla ice cream with raspberry coulis

Others

Mixed grill

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Desserts

Apple compote

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Desserts

Strawberry gratin with rhubarb

Poultry

Roasted duckling with black olives

Duckling : young duck.

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Chocolate cream puffs

Veal

Sauteed veal with porcini mushrooms

Desserts

Roasted peaches with almonds

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.

Poultry

Squab with black truffle

Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

Poultry

Coq au vin blanc

France. Grand Est. Alsace.