All dishes:

Cheeses

Smažený hermelín

Czech Republic.
Breaded cheese.

Mushrooms, Vegetables, Pasta and Rice

Braised endive

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

Sauces

Onion compote

Cold starters

Chicken liver mousse

Cooked meats

Pork pâté

Served cold.

Pork

Roasted pork spare ribs

Desserts

Walnut and apple tart

Sea fish

Grilled salmon with herbs

Appetizers

Munster sablé

Serve as an appetizer or before dessert.

Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.

Beef

Slab of Charolais cattle with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Game birds

Quails with figs

Sheep and Goats

Stew of lamb

Navarin : stew.

Poultry

Guinea fowl with paprika sauce

Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Cheeses

Fresh goat cheese with herbs

Desserts

Caramelised mango tart

Cheeses

Pérail de brebis

France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Desserts

Chocolate and morello cherry tart

Desserts

Exotic fruit dessert

Warm starters

Ficelle picarde

France. Picardy.
Crepe filled with a mushroom preparation, cream, York ham and shallot, nutmeg and onion. All covered grated cheese.

Desserts

Apple crumble with almonds

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Pork

Sainte-Menehould style pig foot

Boiled pork feet, cooked gently in water then breadcrumbed and fried.
This allows them to be eaten completely (bones included).

Sea fish

Pickled mackerel in white wine