All dishes:

Warm starters

Sautéed goose foie gras escalope

Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

Desserts

Walnut cake

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Cooked meats

Hare pâté

Served cold or at room temperature.

Desserts

White chocolate and orange mousse

Game birds

Wood pigeon breast with porcini mushrooms

Sea fish

Sole bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Desserts

Yoghurt cake

Poultry

Fresh goose foie gras with white grapes

Served hot.

Appetizers

Roquefort cheese toast

Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

Desserts

Peach upside-down cake

Sheep and Goats

Lamb with beans

Desserts

Quince meringue tart

Desserts

Almond meringue

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Desserts

Roasted peaches with rosemary

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Poultry

Roasted capon with chestnuts

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Desserts

Apricot and exotic fruits tart

Desserts

Coffee charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.