All dishes:

Shellfish and Seafood

Langoustine flambéed with cognac

Shellfish and Seafood

Grilled prawns with spices

Poultry

Pigeon with peas

Poultry

Casseroled pigeon with chestnut

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Mushrooms, Vegetables, Pasta and Rice

Blintz with caviar and cream

Cheeses

Pressed cheese cooked

Poultry

Roasted squab with wild mushrooms

Cheeses

Roasted Camembert

Poultry

Coq au vin blanc

Alsatian speciality.

Salads

Lentil salad with haddock

Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Pork

Roast pork with prunes

Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Cold starters

Zakuski

Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).

Desserts

Raspberry vacherin

Sheep and Goats

Roast sisteron lamb

Young lamb (70 to 150 days).

Desserts

Pineapple rum flambe

Slice of pineapple flambéed with rum

Sea fish

Sea bass with fennel

Eggs

Cep omelette

Sheep and Goats

Crusted lamb

Shellfish and Seafood

Seafood soufflé

Served hot.

Eggs

Eggs in snow

Whipped egg whites served with custard and topped with caramel sauce.