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Meal families
Poultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Cheeses
Coolea Plain
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.
Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
Mushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Shellfish and Seafood
Bay scallop carpaccio with tapenade
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Veal
Veal grenadine with mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Desserts and Sweet Courses
Peach miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Shellfish and Seafood
Spiny lobster medallion Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
Cured Meats
Rillons
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.
Hot Starters
Porcini mushroom raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.