All dishes:

Salads

Tomato and Mozzarella salad

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagna with mixed herbs

Offal and tripe

Veal sweetbreads with asparagus tips

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Salads

Smoked duck breast salad

Desserts

Apple compote

Shellfish and Seafood

Roasted langoustines with fresh cream

Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Eggs

Shirred eggs with gorgonzola

Sea fish

Sea bass and smoked salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Poultry

Duck confit with porcini mushrooms

Desserts

Rhubarb sablé

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

Sheep and Goats

Roasted shoulder of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Desserts

Walnut caramel meringue tart

Main meals

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Poultry

Roasted duckling

Duckling : young duck.