All dishes:

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Salads

Lentil salad

Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 4 months.

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Desserts

Dark and white chocolate mousse with coconut

Sheep and Goats

Lamb curry

Cooked meats

Pork pâté

Served cold.

Desserts

Melon soup

Poultry

Supreme of fattened chicken with cream

Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Sea fish

Monkfish and salmon ceviche

Cheeses

Little boy blue cheese

United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 6 to 8 weeks.

Poultry

Grilled duck foie gras with chanterelle

Served hot.

Desserts

Pineapple gondola

Shellfish and Seafood

Provencal scallops

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Mango meringue cake

Cold starters

Langoustine cocktail

Pork

Pig’s trotter with white bean and black truffle

Desserts

Citrus mousse

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Desserts

Pink Charlotte with red fruit

Charlotte made with pink Reims biscuits dipped in champagne, milk or ratafia with red fruits (strawberry, raspberry, currant).

Game animals

Sauteed young wild boar

Pork

Rouelle of pork with mojette beans

Rouelle : a thick slice of meat cut from the hind leg.
Mojette beans : white beans from Vendée.