All dishes:

Poultry

Coq au riesling

Desserts

Apple tart and vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Warm starters

Sautéed duck foie gras escalope with caramelized apples

Beef

Entrecote with porcini mushrooms

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

Poultry

Roasted duck with red pepper

Desserts

Candied rhubarb and strawberry

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

Sheep and Goats

Rosemary lamb with ratatouille

Game animals

Saddle of hare a la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Poultry

Roast duck breast

Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Shellfish and Seafood

Razor shell with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cheeses

Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

Sea fish

Roasted John Dory with beurre blanc sauce

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

Desserts

Apricot and almond pastilla

Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.

Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

Poultry

Stuffed guinea fowl with porcini mushrooms

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.

Poultry

Roasted duck with lingonberries

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

Cheeses

Bear hill

United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.