All dishes:

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Desserts

Vanilla crème brûlée

Sheep and Goats

Lamb confit

Cheeses

Aged cheese

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Sauces

Mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Others

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

Desserts

Cinnamon brownie

Desserts

French toast and orange ice cream

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Beef

Beef tenderloin with black pepper

Sea fish

Grilled fish skewers

Veal

Veal quenelles with morels

Desserts

Spiced apple meringue tart

Warm starters

Black truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

White peach soup

Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms