All dishes:

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.

Poultry

Roast Bresse chicken

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining: at least 4 weeks.

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.

Sheep and Goats

Stew of lamb with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Sheep and Goats

Roast rack of lamb with thyme

Poultry

Spit roasted Bresse chicken

Beef

Chili con carne

Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).

Poultry

Casseroled squab

Shellfish and Seafood

Bay scallop with orange

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Main meals

Pigeon pastilla with white truffle

Desserts

Brioche

Desserts

White wine poached pears

Sea fish

Adour smoked salmon

Desserts

Upside-down fig cake

Cheeses

Munster

France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.

Rabbit

Roasted saddle of rabbit

Cold starters

Melon

Cooked meats

Duck paté with duck foie gras

Desserts

Walnut pie

Salads

Crayfish tails salad

Veal

Veal tenderloin with morel sauce

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Pork

Pork filet mignon with chorizo

Desserts

Chocolate and hazelnut cheesecake