All dishes:

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Desserts

Exotic fruit meringue tart

Shellfish and Seafood

Ginger prawn

Cheeses

Parmigiano Reggiano

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 12 months minimum.

Game animals

Saddle of hare cooked on the spit

Shellfish and Seafood

Scallops with porcini

Desserts

Exotic fruit yule log

Game animals

Roasted venison with chanterelles and thyme

Beef

Braised beef cheek with mashed potato

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Eggs

Scrambled eggs with shrimp

Cheeses

Trappe de Bricquebec

France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.

Sea fish

Baked sea bream with spices

Poultry

Stuffed capon with black truffle and porcini mushrooms

Veal

Veal escalope with cream sauce and mushrooms

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Cheeses

Mont d’or

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.

Sea fish

Plancha grilled sole

Cold starters

Zucchini and smoked salmon terrine

Served cold.

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.

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Sheep and Goats

Grilled lamb