All dishes:

Sea fish

Sea bream with beurre blanc sauce

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

Sheep and Goats

Spiced marinated lamb skewers

Desserts

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.

Shellfish and Seafood

Sautéed bay scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Chocolate mousse

Poultry

Roasted duck with lingonberries

Poultry

Braised pigeon

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

Shellfish and Seafood

Scallop gratin

Appetizers

Smoked salmon toast with cottage cheese

Pork

Pork filet mignon with porcini mushrooms

Poultry

Goose foie gras with figs

Served cold.

Desserts

Chocolate and candied orange peel fruitcake

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Warm starters

Cumin puff pastry

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Salads

Mesclun with black truffle

Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Poultry

Chicken wings with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Pizza, Quiche, Tart and Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

Rabbit

Jugged rabbit with mushroom