All dishes:

Shellfish and Seafood

Scallop carpaccio with tapenade

Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Warm starters

Crottin de Chavignol in puff pastry

Shellfish and Seafood

Grilled spiny lobster

Ice cream and sorbets

Mandarin sorbet

Sauces

Guacamole

Dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.

Shellfish and Seafood

Squid stewed in their ink

Desserts

Whippet

Cake in shape of a sphere made of two meringues welded with chocolate buttercream and covered with chocolate chips.

Cheeses

Schlossberger alt

Suisse. Bern. Zäziwil.
Hard raw cow's milk cheese with a washed rind.
Ripening : 18 to 23 months.

Salads

Crayfish salad with vinaigrette

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.

Sea fish

Sea bass fillets with caviar

Poultry

Bresse chicken with morels and vin jaune sauce

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

Sauces

Mousseline sauce

Hollandaise sauce with whipped cream.

Veal

Rack of veal with porcini

Cheeses

Big woods blue

United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.

Sheep and Goats

Lamb fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Desserts

Strawberry mousse with coriander

Beef

Sukalki

Basque Country.
Beef stew made with potatoes and vegetables.

Desserts

Walnut caramel tart

Shellfish and Seafood

Langoustines with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Beef

Rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Desserts

Upside-down pear cake and spices