All dishes:

Cheeses

L’amour de Nuits

France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons

Appetizers

Lumpfish caviar toast

Freshwater fish

Artic char with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

Warm starters

Pan fried duck foie gras escalope with balsamic vinegar

Desserts

Strawberry meringue tart

Eggs

Scrambled eggs with porcini

Sea fish

Norway smoked salmon

Desserts

Apple pudding

Cooked meats

Delicatessen

Cheeses

Smoked Gouda

Nederland. Smoked semi-soft whole cow's milk.

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.

Appetizers

Origano breadsticks

Breadsticks : sticks of crisp and dry bread.

Sheep and Goats

Spiced confit lamb

Desserts

Orange cake

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Seafood tagliatelle

Poultry

Smoked duck breast

Desserts

Walnut caramel meringue tart

Desserts

Plate of red fruits

Offal and tripe

Veal sweetbreads with Perigord black truffle

Game birds

Pheasant with Perigueux sauce

Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.

Poultry

Duck aiguillette with honey

Aiguillette : thin strips of chicken breast.