All dishes:

Desserts

Red fruit bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Shellfish and Seafood

Bay scallop fricassee

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

Salads

Mesclun with goat cheese

Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.

Freshwater fish

Fried gudgeons

Desserts

Acacia flower fritters

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.

Desserts

Pineapple and coconut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Consommé and Soup

Frog legs veloute

Velouté  : soup with cream and egg yolk added.

Sea fish

Grilled sea bass with fennel in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Ice cream and sorbets

Fruit sorbet

Sauces

Caper sauce

White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

Poultry

Stuffed guinea fowl with Brussels sprouts

Shellfish and Seafood

Lobster a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Beef

Chateaubriand Vert-pré

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress

Veal

Cushion of veal with mushrooms

Desserts

French toast

Desserts

Candied pineapple

Shellfish and Seafood

Bay scallop cassolette with porcini

Cassolette : individual container for presenting a dish.

Desserts

Apple Flammkuchen

Thin layer of bread dough covered with cream or cottage cheese with slices of apples and flambéed with Calvados.

Sea fish

Roasted salmon with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Appetizers

Salmon caviar toast

Desserts

Cofee tart

Freshwater fish

Roast pike-perch