All dishes:

Desserts

French toast and vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus and morel mushrooms

Desserts

Strawberries Romanoff

Cheeses

Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.

Desserts

Strawberry zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Others

Spring rolls

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Main meals

Cassoulet with goose confit

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Desserts

Fig upside-down cake

Desserts

Spiced apple meringue tart

Veal

Sautéed veal chop with horn of plenty

Poultry

Bresse chicken with morel sauce

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

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

Cold starters

Spiny lobster with mayonnaise

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

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Salads

Marinated salmon salad

Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Desserts

Raspberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Main meals

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.