All dishes:

Poultry

Salt cured duck breast

Salads

Mesclun

Salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.

Sea fish

Papillot of salmon

Desserts

Upside-down peach cake

Desserts

Mirabelle plum and almond meringue tart

Desserts

Apple meringue cake

Sea fish

Fish stick

Warm starters

Duck foie gras with black truffle in puff pastry

Puff pastry coating duck foie gras with black truffle.

Veal

Veal escalope with cream sauce and morels

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Cold starters

Tomato confit

Cheeses

Cabricharme

Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.

Beef

Grilled beef with mushrooms

Pork

Pork and prunes skewers

Cheeses

Bear hill

United States. Vermont.
Semi-soft raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.

Cheeses

Provolone

Italy. Lombardy.
Semi-soft cow's milk cheese.

Sauces

Turkey mole

Mole : sauce made with peanut, cocoa, chili, sesame, tomato and thickened with corn dough, bread or tortilla (fried and crumbled).

Shellfish and Seafood

Clam

Shellfish and Seafood

Scallop tartar with lime and curry sauce

Curry sauce : velouté curry and cream.

Mushrooms, Vegetables, Pasta and Rice

Blintz and potatoes with bacon

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.

Main meals

Turbot and oyster tartar

Desserts

Pear tart with almond paste

Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.