All dishes:

Sheep and Goats

Roasted rack of lamb with garlic

Pork

Grilled pig trotter

Desserts

Passion fruit mousse with gingerbread

Poultry

Roast chicken with garlic

Sheep and Goats

Lamb with potatoes and pearl onions

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Offal and tripe

Calf’s liver with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Others

Burgundy snails in cassolette

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

Poultry

Pigeon with vegetables

Warm starters

Pineapple and goat cheese in parchment

Beef

Grilled steak

Desserts

Crema catalana with black truffle

Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.

Sea fish

Grilled sea bream with citrus

Desserts

Coconut macaroon

Offal and tripe

Veal kidney with chanterelles

Veal

Sautéed veal chop

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Pork

Braised pork leg slice with potatoes

Leg slice : thick, round slice cut crosswise from the shank.

Eggs

Oven eggs

Sheep and Goats

Herb roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette