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All dishes:
Meal families
Seafish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Poultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Main courses
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Desserts and Sweet Courses
Fruit tabbouleh
ruits : citrus fruits, mango and apple sweetened with orange blossom honey.
Poultry
Teriyaki chicken
Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Desserts and Sweet Courses
Gingerbread charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Cheeses
Tête de moine Bio
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.
Cheeses
Sablé de Wissant
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.
Cheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.
Consommés, Broths and Soups
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).