All dishes:

Shellfish and Seafood

Langoustine carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Appetizers

Warm oyster canapé

Poultry

Bresse chicken with morels and vin jaune sauce

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

Desserts

Caramelized apricots with a coulis of bitter almonds

Sheep and Goats

Leg of lamb whith thyme flowers

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

Offal and tripe

Roasted veal kidneys

Poultry

Salmi of guinea fowl

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : Cognac, ketchup, mayonnaise, Tabasco.

Main meals

Lamb tajine

Shellfish and Seafood

Shrimp ceviche

Poultry

Stuffed capon

Pair according to the stuffing.

Cheeses

Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.

Shellfish and Seafood

Grilled prawns and pineapple

Sea fish

Catalan anchovies

Desserts

Chestnut cream crepe

Desserts

Walnut and honey meringue tart

Main meals

Moroccan lamb tajine

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Shellfish and Seafood

Langoustine tartare with lime

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 16 months.

Beef

Beef tenderloin in puff pastry with basil, coriander and fresh mint

Sea fish

Raw salmon

Poultry

Duck foie gras with figs

Served hot, warm or cold.

Desserts

Profiteroles

Small pastry stuffed with custard or vanilla ice cream often accompanied with whipped cream.