All dishes:

Desserts

Hazelnut mousse and gingerbread

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Rabbit

Rabbit with prunes

Pork

Ham with pineapple

Cooked meats

Goose rillettes

Desserts

Red berry mousse

Appetizers

Stuffed piquillo peppers with meat

Desserts

Spiced apple tart

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Shellfish and Seafood

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Salads

Rice and shrimp salad

Desserts

Chocolate dacquoise

Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Cold starters

Porcini carpaccio

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

Sea fish

Breaded fish fillets

Shellfish and Seafood

Shrimp nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Pork

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.

Main meals

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

Sea fish

Grilled fish skewers

Freshwater fish

Pike quenelles with beurre blanc sauce

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

Sea fish

Sea bream tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.