All dishes:

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cheeses

Alpha Tolman

United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.

Desserts

Rhubarb and fennel confit tart

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Freshwater fish

Sautéed pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cold starters

Avocado with vinaigrette

Desserts

Iced nougat with raspberry coulis

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Veal

Veal quenelles

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Beef

Beef cheek daube with red wine and braised endives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cheeses

Trillium

United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Appetizers

Smoked eel rillettes with toast

Salads

Tomato salad

Sea fish

Roasted sea bass with verbena

Game birds

Grilled wood pigeon à la goutte de sang with porcini mushrooms

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Freshwater fish

Bordeaux style sturgeon

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

Desserts

Pear tart

Desserts

Walnut caramel meringue tart

Desserts

Raspberries with sugar

Shellfish and Seafood

Roasted spiny lobster with morels

Cooked meats

Hare pâté with mushrooms

Served cold or at room temperature.

Sea fish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Pork

Caramel pork