All dishes:

Main meals

Mushroom fondue

Gruyère cheese fondue with Vacherin fribourgeois cheese and mushrooms.

Beef

Roast beef with mushrooms

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Sheep and Goats

Grilled lamb and ceps

Cheeses

Mt Tam

United States. California.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Main meals

Chicken tajine with apricot

Pizza, Quiche, Tart and Pie

Tourangelle-style tart

Rillons : pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.

Poultry

Duck foie gras with quince

Served hot, warm or cold.

Cooked meats

Lomo embuchado

Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Appetizers

Duck foie gras toast

Sheep and Goats

Roast lamb with savory

Desserts

Chocolate and hazelnut meringue tart

Desserts

Chocolate crepe

Pizza, Quiche, Tart and Pie

Asparagus flan

Condiments

Pickles

Cheeses

Extra aged Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.

Cheeses

Trappe de Bricquebec

France. Normandy.
Semi-hard pasteurized cow's milk cheese.

Sea fish

Roasted monkfish

Sea fish

Grilled red mullet with herbs

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Soft-ripened double cream cow's milk cheese with rind.

Freshwater fish

Fried gudgeons