All dishes:

Cheeses

Verano

United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 2 to 6 months.

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.

Poultry

Chicken with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Veal

Veal medallion with porcini mushrooms

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

Veal

Veal tartare

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

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Poultry

Duck foie gras

Served cold.

Sea fish

Sea bass fillets with fennel and star anise

Salads

Beetroot and chickpea salad

Poultry

Duck breast with cherries

Poultry

Grilled duck breast with blackcurrant sauce

Others

Club sandwich

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

Cheeses

Aiglon aux herbes

France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

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

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Framboisier and vanilla cake

Framboisier cake : cake made with raspberries, sponge cake and cream.

Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Cold starters

Crab cocktail

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

Consommé and Soup

Fish soup

Poultry

Fresh goose foie gras with white grapes

Served hot.

Desserts

Chocolate soufflé with vanilla custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Sea fish

Sea bream with white wine

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Shellfish and Seafood

Roasted lobster with vanilla