All dishes:

Warm starters

Snails in bread crust

Dish made with bread dough.

Pizza, Quiche, Tart and Pie

Comté cheese and walnut pie

Salads

Duck foie gras salad with morels and black truffle

Cold starters

Sea bass carpaccio with dill

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

Sea fish

Sea bream in parchment

Poultry

Braised duck with mushrooms

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Fruits

Pear

Sea fish

Grilled John Dory

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Fruits

Orange

Condiments

Olive oil

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Desserts

Lemon meringue tart

Appetizers

Cheese bites

Desserts

Quince upside-down cake

Veal

Roasted rack of veal with tarragon

Poultry

Pigeon with olives

Pork

Black pudding with mashed potatoes

Shellfish and Seafood

Butter-seared scallops

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sea fish

Grilled sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Sheep and Goats

Potato crusted lamb

Desserts

Strawberries with cream