All dishes:

Warm starters

Vegetable nems

Warm starters

Beaufort cheese soufflé

Served hot.

Salads

Lobster salad and smoked salmon

Ice cream and sorbets

Apricot sorbet

Sea fish

Salmon tartar with sesame oil

Cooked meats

Duck paté with duck foie gras

Desserts

Strawberry soup

Shellfish and Seafood

Baked oysters with caviar

Desserts

Apple fritters

Warm starters

Pan fried duck foie gras escalope with cinnamon

Main meals

Tartiflette with Mont d’or

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

Cheeses

Gouda Holland

Netherlands.
Semi-soft whole cow's milk.

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles: small potatoes (diameter between 18 and 35 millimeters).

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

Cheeses

Palet de Bourgogne

France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.

Desserts

Vanilla charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Game birds

Roast wood pigeon

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Desserts

Chocolate croquembouche

Small pastry puffs with custard or vanilla ice cream topped with chocolate.

Shellfish and Seafood

Spiny lobster with fresh cream

Cheeses

Bleu du Vercors-Sassenage

France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.

Main meals

Venison hachis parmentier

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

Cheeses

Langres with peach and pear

Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.