All dishes:

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Crème brûlée flavored with walnut

Game animals

Roasted venison with chanterelles and thyme

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Lasagna with cream and morel mushrooms

Shellfish and Seafood

Scallop carpaccio

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

Sea fish

Sardine fritters

Poultry

Turkey with black truffle

Shellfish and Seafood

Bay scallops with butter

Shellfish and Seafood

Sautéed scallops with mousseline spinach

Sheep and Goats

Saddle of lamb with rosemary

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

Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Veal

Braised veal chop

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

Raw clams with lemon

Poultry

Roasted capon with black truffle and porcini mushrooms

Eggs

Mushroom and black truffle omelette

Shellfish and Seafood

Bay scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Cooked meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.
Served hot.

Desserts

Molten chocolate cake and pistachio cream

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

Cheeses

Vermont Herdsman

United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.