All dishes:

Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Black fruit tart

Shellfish and Seafood

Bay scallop stew with curry

Cheeses

Chevrotin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Desserts

Lemon panna cotta

Poultry

Stuffed capon with black truffle

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Shellfish and Seafood

Scallops skewers

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

Poultry

Duck ham

Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

Pizza, Quiche, Tart and Pie

Comté cheese and walnut pie

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with shellfish

Desserts

Pineapple with kirsch sirup

Sea fish

Sea bass and leek fondue

Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

Shellfish and Seafood

Scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Poultry

Duck breast with orange zest

Cheeses

Tête de moine Réserve

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 4 months minimum.

Desserts

Spiced apple meringue tart

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.