All dishes:

Cheeses

Cheddar

United Kingdom (Cheddar, Somerset).
Cow's milk cheese with pale yellow colour and strong flavour.
Available in soft, medium, hard and extra hard.

Desserts

Peach trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

Warm starters

Gruyère cheese soufflé

Served hot.

Others

Sturio caviar

Caviar from Aquitaine.

Salads

Potato salad

Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Semi-hard cow's milk cheese with grey mould rind.

Poultry

Stuffed guinea fowl

Pair according to the stuffing.

Cooked meats

Delicatessen

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Chicken with Vallée d’Auge sauce

Calvados sauce (Sauce Vallée d'Auge) : cooking juice deglazed with fresh cream and a dash of Calvados.

Others

Snails gratin

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Appetizers

Salmon caviar toast

Desserts

Fig tarte Tatin

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Main meals

Morvandelle pote

Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.

Poultry

Supreme of fattened chicken

Supreme : boneless chicken breast with the flesh from the wings.

Consommé and Soup

Garbure

France. Gascony.
Cabbage Soup with vegetables (beans, potatoes, turnips, large peas, onion, garlic, carrot, turnip …) and piece of confit meat (duck, pork, goose giblets, pork shank, ham, sausage ...).

Desserts

Cherry gratin with zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Cheeses

L’Explorateur

France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.

Ice cream and sorbets

Quince ice cream

Cooked meats

Grilled pork tenderloin

Beef

Beef cheek in red wine

Cheeses

Sofia

United States. Indiana.
Soft pasteurized goat's milk cheese with a natural rind covered with culinary vegetable ash and with an additional layer of ash cutting the cheese in half.
Ripening : 1 week.