Champagne Grand cru blanc brut

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

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Desserts and Sweet Courses

Crema catalana with black truffle

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Desserts and Sweet Courses

Crème brûlée with black truffles

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Desserts and Sweet Courses

Crepes cake

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Desserts and Sweet Courses

Dried fruit dessert

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Poultry

Duck foie gras croquettes

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Poultry

Duck foie gras with black truffle

Served cold.

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Hot Starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry

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Poultry

Duck foie gras with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Served cold.

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Poultry

Duck foie gras with porcini mushrooms

Served cold.

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Cured Meats

Duck paté with duck foie gras

Served cold or at room temperature.

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Cured Meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

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Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 1 week.

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Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Poultry

Fattened chicken with black truffle

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Cold starters

Fish pâté

Served hot.

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Hot Starters

Fresh duck foie gras escalope on gingerbread

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Mushrooms, Vegetables, Pasta and Rice

Fresh pasta with black truffle

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Miscellaneous

Frog legs with chanterelles

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Poultry

Geline with black truffle

Geline : chicken from Touraine.

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Poultry

Goose foie gras with black truffle

Served cold.

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Cured Meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

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Cheeses

Grana Padano

Italy. Po River Valley.

Pressed and uncooked cheese made from raw cow's milk with a natural rind.

Ripening : 9 to 16 months.

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Food and wine pairing