All dishes:

Desserts

Wild strawberry tart

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Desserts

Raspberry and red currant tart

Desserts

Strawberry shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

Veal

Roasted rack of veal with green asparagus

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

Shellfish and Seafood

Seafood soufflé

Served hot.

Desserts

Mirabelle meringue tart

Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

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

Sea fish

Sea bass with fennel and star anise

Main meals

Provençal tuna gratin

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Goose foie gras with white grapes

Served cold.

Cold starters

Smoked fish platter

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Shellfish and Seafood

Scallops gratin

Veal

Veal tartare

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

Cold starters

Pike-perch terrine

Served cold.

Cold starters

Goat cheese charlotte

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Sea fish

Smoked haddock with poached eggs in cream sauce

Cheeses

Oma

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Veal

Veal medallion with morels

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.