All dishes:

Cheeses

Rove des garrigues

Fresh cheese from goat's milk flavored with herbs (lavender, rosemary, thyme).

Appetizers

Gruyère fritters

Sea fish

Scalop aumoniere

Cooked meats

Andouillette of Troyes

Cheeses

Kanterkaas

Nederland. Friesland.
Semi-hard yellow cow's milk cheese.

Salads

Zucchini salad

Sea fish

Sea bass with porcini

Desserts

Angel’s food cake

Type of sponge cake with vanilla served topped with red fruit sauce and strawberry.

Salads

Grilled crottin de Chavignol salad

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Red label).

Cheeses

Brie de Meaux

France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.

Sea fish

Slab of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Spicy steak tartar

Beef

Braised rib steak

Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cooked meats

Small chitterling sausage with red wine

Sausage cooked with red wine and deglazed with cream.

Poultry

Grilled duck foie gras

Served hot.

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette

Veal

Roast veal with chanterelle

Cooked meats

Jura raw ham

Desserts

Malakoff Charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Eggs

Peasant omelette

Omelette with mushroom, bacon, potato and Comté cheese.

Game birds

Wood pigeon breast with porcini

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.