All dishes:

Cold starters

Sea bass and red tuna carpaccio

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

Beef

Flap steak with shallots

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.

Sea fish

Monkfish blanquette

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Poultry

Young guinea fowl with chanterelle

Appetizers

Goat cheese toast with smoked salmon

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Supreme : boneless chicken breast with the flesh from the wings.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

Shellfish and Seafood

Lobster a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Veal

Veal chop with morel sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Sea fish

Grilled red mullet with herbs

Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Eggs

Shirred eggs with cream

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagne with mixed herbs

Offal and tripe

Pan seared offal

Pork

Diots with polenta

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

Desserts

Pineapple lava cake and light cream

Appetizers

Cheese breadsticks

Sticks of crisp and dry bread.

Poultry

Duck aiguillette with honey

Aiguillette : thin strips of chicken breast.

Desserts

Dark chocolate fondue

Main meals

Tartiflette with Mont d’or

Tartiflette : dish made with cream, potatoes, cheese and bacon.

Shellfish and Seafood

Scallops with hebrs

Main meals

Tofailles

France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.