All dishes:

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Sea fish

Salmon tartare

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

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Game birds

Roasted wood pigeon with dried fruit

Desserts

Hazelnut praline

Appetizers

Parmesan tuiles

Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

Shellfish and Seafood

Squid stewed in their ink with rice

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Ice cream and sorbets

Spice ice cream

Others

Sautéed frog legs with garlic and basil

Desserts

Chocolate delice

Game animals

Venison salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Strawberry and goat cheese trifle

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Desserts

Candied pineapple

Sea fish

Brill in parchment

Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.

Desserts

Pineapple carpaccio topped with caramel

Sea fish

Smoked salmon soufflé

Served hot.

Warm starters

Sautéed duck foie gras escalope with white grapes

Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.