All dishes:

Appetizers

Devils on Horseback

Poultry

Pigeon with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Beef

Grilled beef with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Poultry

Chicken supreme with black truffle

Supreme : boneless chicken breast with the flesh from the wings.

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened pasteurized goat's cheese with mould on the rind.

Desserts

Black plum tart

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Sea fish

Smoked herring

Poultry

Squab with black truffle

Desserts

White chocolate and citrus fruit mousse

Desserts

Pineapple flan

Sea fish

Salmon in parchment with herb sauce

Cheeses

Brie de Melun

France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.

Shellfish and Seafood

Bay scallop ceviche

Veal

Rack of veal with chanterelle

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

Desserts

Crema catalana

Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cold starters

Sea bass carpaccio with dill

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

Cheeses

Pecorino with black cherry jam

Warm starters

White truffle raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Sea fish

Sole fillets in a beurre blanc sauce

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

Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with rind.