All dishes:

Cheeses

Brie de Nangis

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

Pork

Saucisse de Morteau

France. Franche-Comté.
Smoked sausage.

Mushrooms, Vegetables, Pasta and Rice

Mounassou

France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Cheeses

Alex

Germany. Allgäu.
Semi-hard raw cow's milk cheese and a washed rind with a blend of hand-picked herbs and elder flower.
Ripening : 7 months.

Desserts

Caramel mille-feuille

Warm starters

Pan fried duck foie gras escalope with black truffle

Others

Almas caviar

Caviar from Iran.

Freshwater fish

Pike-perch with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Cooked meats

Mountain ham

Desserts

Strawberry soup with mint leaf

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Warm starters

Pan fried duck foie gras escalope with caramelized apples

Game birds

Spit-roasted pheasant

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : Cognac, ketchup, mayonnaise, Tabasco.

Others

Sevruga caviar

Russian caviar.

Sea fish

Pan fried sea bass

Desserts

Blackberry meringue tart

Freshwater fish

Pike-perch mousseline with crayfish

Sheep and Goats

Potato crusted lamb

Shellfish and Seafood

Shellfish

Poultry

Chicken with eggplant

Desserts

Praline hazelnut