All dishes:

Desserts

Iced nougat with raspberry coulis

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Young partridge with cranberries

Young Partridge : under 8 months old.

Sea fish

Turbot soufflé with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter. Served hot.

Cold starters

Avocado Roquefort

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth cooked with rice and one or more ingredients.

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Eggs

Cheese omelette

Desserts

Passion fruit cheesecake

Shellfish and Seafood

Lentil and mussel cream soup

Main meals

Scallop sushi

Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.

Desserts

Black fruit meringue tart

Sauces

béchamel sauce

Butter and flour (roux) with milk or cream.

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roast chicken with porcini

Main meals

Fish and couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

Desserts

Pecorino and pear tart

Appetizers

Anchovy breadsticks

Breadsticks : sticks of crisp and dry bread.

Cheeses

San Andreas

United States. California.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 4 months minimum.

Desserts

Candied fruit aumoniere

Veal

Braised veal shank

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Le Gruyère

Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.

Cheeses

Thomasville tomme

United States. Georgia.
Semi-soft raw cow's milk cheese with natural rind.