All dishes:

Poultry

Stuffed fattened chicken

Pair according to the stuffing.

Shellfish and Seafood

Cockles mariniere

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Poultry

Roasted duck leg

Desserts

Roasted pear with nougatine

Desserts

Citrus mousse

Poultry

Stuffed pigeon with mushrooms

Desserts

Praline cream puffs

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Warm starters

Scallop shell of fish gratin

Cheeses

Alpha Tolman

United States. Vermont.
Hard raw cow's milk cheese with a washed rind.
Ripening : 8 to 11 months.

Warm starters

Pan fried goose foie gras escalope

Sea fish

Salmon ceviche

Freshwater fish

Pan fried eel with herbs

Salads

Chicken liver salad with balsamic vinegar

Poultry

Pan fried duck foie gras with fresh figs

Served hot.

Desserts

Clafoutis

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

Cheeses

Milleens

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4-10 weeks.

Sea fish

Roasted John Dory in a beurre blanc sauce

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

Main meals

Fondue bourguignonne

Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)