All dishes:

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Seafish

Sea bass fillets with orange sauce

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

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Feathered game

Roast young partridge

Young Partridge : under 8 months old.

Desserts and Sweet Courses

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Seafish

Hake with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Main courses

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Sheep and Goats

Grilled lamb

Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

Beef

Grilled rib steak with spring vegetables and herb butter

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Cured Meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Cold starters

Pot-au-feu terrine

Salads

Lobster salad

Poultry

Duck foie gras

Served cold.

Seafish

Whole roasted turbot with black truffle juice

Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.

Pork

Jambon de Paris

Main courses

Mushroom and cabbage pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.