All dishes:

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Appetizers

Smoked salmon toast with cottage cheese

Beef

Beef tenderloin with bone marrow

Poultry

Squab salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sheep and Goats

Leg of lamb with juniper berries

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Desserts

Strawberry and rhubard tart

Game birds

Roast trushes with juniper berries

Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sea fish

Salmon tartare with red caviar

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

Desserts

Raspberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Langoustine tartare

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

Main meals

Duck foie gras raviole with black truffle

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Beef

Smoked beef tongue

Sea fish

Sole with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Poultry

Chicken supreme with morel cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Grand Marnier soufflé

Served hot.