All dishes:

Desserts

Rhubarb meringue compote

Game birds

Roasted pheasant with porcini mushrooms

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Warm starters

Spanakopita

Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.

Cheeses

Tomme de brebis

Pressed and uncooked cheese made from sheep's milk.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Desserts

Roasted pineapple with caramel and vanilla ice cream

Cheeses

Rupert reserve

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months.

Cheeses

Torta del Casar

Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

Main meals

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Sea fish

Grilled tuna

Veal

Veal filet mignon with morel mushrooms

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Game birds

Pheasant with sauerkraut

Cold starters

Shrimp tomato

Belgium.
Tomato stuffed with grey shrimp mixed with mayonnaise.

Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Salads

Lobster and smoked salmon salad

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

Veal

Sautéed veal chop

Main meals

Salmon sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.