All dishes:

Shellfish and Seafood

Razor shell a la plancha with herbs

Desserts

Fruit tart

Cold starters

Guinea-fowl pâté

Served cold.

Offal and tripe

Veal sweetbreads with mushrooms

Game birds

Pheasant with fresh cream

Ice cream and sorbets

Chocolate ice cream

Main meals

Baked Mont d’or with potatoes

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Desserts

Strawberry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Beef

Oxtail with lentils

Cheeses

Provolone

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk.

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Pizza, Quiche, Tart and Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

Desserts

Mocha yule log

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Desserts

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Shellfish and Seafood

Roasted lobster with spices

Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

Sea fish

Grilled sea bass with herbs

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Shellfish and Seafood

Steamed mussels with saffron

Salads

Grilled goat crottin salad

Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.