All dishes:

Freshwater fish

Roasted pike with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Beef

Grilled flank steak and french fries

Appetizers

Anchovy breadsticks

Breadsticks : sticks of crisp and dry bread.

Main meals

Moules frites

Pork

Smoked pork belly

Sheep and Goats

Lamb with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Main meals

Duck pastilla with green olives

Desserts

Chocolate and griottines in puff pastry

Griottines : cherries macerated in kirsch liqueur.

Sea fish

Grilled tuna steak in a beurre blanc sauce

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

Desserts

Cherry and pistachio 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.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Desserts

Cofee merveilleux

Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Shellfish and Seafood

Shellfish gratin

Poultry

Supreme of fattened chicken with cream

Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.

Poultry

Duck foie gras in brioche

Served hot.

Sea fish

Monkfish in parchment

Desserts

Strawberry salad with mint leaf

Main meals

Mont d’or raclette

Raclette : melted cheese accompanied with sausage, potatoes and vegetables.

Sea fish

Steamed John Dory in a beurre blanc sauce

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

Pork

Pork curry

Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.

Cheeses

Ocooch Mountain

United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.