All dishes:

Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Offal and tripe

Braised veal sweetbreads with Perigourdine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Cold starters

Melon with Macvin du Jura

Sea fish

Slab of salmonwith roasted fennel

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Main meals

Fondue normande

Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.

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.

Poultry

Spit roasted Bresse chicken

Desserts

Pineapple and quince tart

Main meals

Rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

Cheeses

Saint-Winoc

France. Nord. Pas de Calais.
Soft-ripened raw whole cow's milk cheese with a blond beer-washed rind.
Ripening : 5 to 6 weeks.

Beef

Braised beef cheek with carrots

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

Desserts

Streusel cake

Streusel: Alsatian brioche on which there's a kind of crumble made from butter, cinnamon, flour, almonds and sugar powder.

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : filled pasta smaller and less thick than raviolis.

Desserts

Black forest cake

Cake of German origin (Schwarzwälder Kirschtorte) based on several layers of sponge cake with cocoa, flavored with kirsch, stuffed with cherries in syrup and whipped cream between each layer, topped with whipped cream and chocolate shavings.

Cold starters

Avocado vinaigrette

Veal

Grilled veal flank

Desserts

Croquembouche with vanilla custard

Game birds

Casseroled pheasant

Salads

Parisian salade

Salad with lettuce, button mushroom, cheese (generally diced of Comté or Emmental), Jambon de Paris (diced), hard-boiled egg, potato and tomato.
Seasoned with a vinaigrette with parsley and pickles.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Pizza, Quiche, Tart and Pie

Chaource soufflé tart

Sheep and Goats

Stew of lamb with turnips

Navarin : stew.

Desserts

Chocolate mousse