All dishes:

Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Poultry

Pigeon with orange

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

Desserts

Fruit soup

Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Duck breast with roasted figs

Desserts

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

Cheeses

Pecorino sardo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.

Pork

Pork filet mignon with peach

Poultry

Duck foie gras with figs

Served cold, warm or hot.

Warm starters

Lobster raviole with black truffle cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Poultry

Duck foie gras confit

Served on toasts as an appetizer.
Served cold.

Sea fish

Tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Acacia flower fritters

Desserts

Blackberry panna cotta

Sheep and Goats

Lamb navarin with broad beans

Desserts

Pineapple mousse

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Roasted apricots

Appetizers

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Desserts

Orange sponge cake

Desserts

Cold red berry soup

Sauces

Black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).