All dishes:

Others

Caviar with creamy potato

Poultry

Guinea fowl with cabbage

Poultry

Capon with black truffles and porcini

Desserts

Raspberry zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Desserts

Chocolate religieuse

Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.

Cold starters

Red mullet terrine

Sea fish

Roasted sea bass with verbena

Rabbit

Jugged rabbit

Desserts

Tarte tatin with vanilla whipped cream

Poultry

Pan seared duck aiguillette

Aiguillette : thin strips of chicken breast.

Sea fish

Grilled tuna with fennel

Cheeses

Brabander

Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.

Sheep and Goats

Kid goat with garlic and parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Appetizers

Gruyère fritters

Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Mushrooms, Vegetables, Pasta and Rice

Farci poitevin

France. Nouvelle-Aquitaine. Poitou.
Vegetable pâté with bacon.

Poultry

Guinea fowl with paprika sauce

Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.

Poultry

Duck a l’orange and potato purée

A l'orange: sauce with orange juice, duck liver and orange liqueur.

Beef

Rib steak and celery purée

Rib steak : rib of beef with bone attached.

Desserts

Apple pie meringue tart with creme brulee

Offal and tripe

Pan seared offal

Desserts

Chocolate pastry

Sea fish

Grilled turbot with beurre blanc sauce

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

Desserts

Orange bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.