All dishes:

Salads

Tomato salad

Cold starters

Avocado vinaigrette

Cooked meats

Rillons

France. Touraine.
Pork belly browned and confit in fat.

Game animals

Roasted doe fillet

Desserts

Roasted Pineapple

Shellfish and Seafood

Scallops gratin

Beef

Braised beef chuck

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Quicke’s Extra Mature

United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 18 months.

Game birds

Roasted mallard with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

Shellfish and Seafood

Seared scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Salad

Poultry

Chicken with porcini

Sea fish

Fillets of sea bass with fennel and star anise

Poultry

Steam-cooked duck foie gras

Served cold.

Eggs

Cloud eggs

Whipped egg whites with egg yolk and grated cheese.

Veal

Veal chop with morels

Main meals

Morvandelle pote

Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.

Offal and tripe

Veal sweetbreads with lemon confit

Veal

Veal with morels

Poultry

Bordeaux style duck confit

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.