All dishes:

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Guinea fowl with saffron

Sea fish

Whole roasted turbot with black truffle juice

Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.

Eggs

Scrambled eggs with porcini mushrooms

Poultry

Roasted capon with figs

Cheeses

Epoisses

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Warm starters

Shellfish raviole

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

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

Desserts

Caramelized pear

Pork

Cold pork roast

Cheeses

Laguiole

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.

Cheeses

Cottage cheese with salt and pepper

Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Poultry

Mi-cuit goose foie gras

Served cold.

Warm starters

Goat cheese and tomato puff pastry

Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.