All dishes:

Desserts

Coconut panna cotta

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Sheep and Goats

Roasted kid goat with herbs

Sea fish

Sea bass and smoked salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Veal

Veal grenadine with porcini mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Cheeses

Vacherin d’Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.

Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Desserts

Petit four

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Sea fish

Monkfish stew

Veal

Veal chop with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Shellfish and Seafood

Crayfish and clams gratin with fennel

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sea fish

Grilled red mullet fillets with basil

Others

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Cheeses

St. Malachi

United States. Pennsylvania.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 months minimum.

Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.

Salads

Duck foie gras and pigeon salad

Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Sheep and Goats

Provençal lamb skewers

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