All dishes:

Game birds

Roast quails with white grapes

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Warm starters

Gruyère cheese soufflé

Served hot.

Desserts

Apple cobbler

United States.
Cobbler : dessert with both a top and bottom crust with a fruit filling poured into a baking dish.

Cold starters

Pot-au-feu terrine

Desserts

Mango yule log

Desserts

Oreillettes

Desserts

Rhubarb compote

Cheeses

Munster

France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.

Poultry

Smoked duck breast

Pork

Black pudding

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish consisting of long pasta mixed with butter and parmesan cheese.

Cheeses

Baratte

France. Burgundy. Saône-et-Loire.
Soft-ripened raw goat's milk cheese with natural rind planted with a blade of straw.

Poultry

Stuffed capon with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Salads

Duck gizzard salad with raspberry vinegar

Poultry

Duck with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Poultry

Goose foie gras with spices

Served cold.

Sea fish

Grilled sea bass and potatoes with black truffle

Pizza, Quiche, Tart and Pie

Young wild boar pie

Poultry

Duck ham

Desserts

Chocolate marquise with caramel sauce

Iced chocolate dessert.

Desserts

Fraisier cake

Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.

Cheeses

Charolais

France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.