All dishes:

Game animals

Wild boar fillet with black truffle in puff pastry

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Ice cream and sorbets

Candied fennel and vanilla ice cream

Shellfish and Seafood

Crayfish gratin

Desserts

Pineapple aumoniere

Diced pineapple cooked in filo pastry.

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Salads

Lentil salad with haddock

Sea fish

Roasted red mullet

Cooked meats

Chicken liver terrine with pistachio

Desserts

Strawberry almond tart

Desserts

Lemon meringue tart

Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Poultry

Stuffed goose

Pair according to the stuffing.

Offal and tripe

Venetian calf’s liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Freshwater fish

Smoked eel

Shellfish and Seafood

Baked oysters with caviar

Desserts

Eton mess

English speciality.
Dessert made with strawberries, pieces of meringue, and cream.

Warm starters

Asparagus in puff pastry

Beef

Bordeaux style rump steak

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Desserts

Fontainebleau with raspberry

Salads

Warm lobster salad

Desserts

Petit four sec

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.

Cheeses

Chiriboga

Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.