Graves rouge

Appetizers and Amuse-bouches

Carolines with ham

Puffs stuffed with bechamel and ham.

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Poultry

Casseroled guinea fowl

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Main courses

Cassoulet

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Cheeses

Cave aged marisa

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk.

Ripening : 3 months.

Serve with the most mature cheeses.

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Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

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Mushrooms, Vegetables, Pasta and Rice

Chanterelle

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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Prefer a pairing with a wine aged 2 to 5 years old.

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Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Prefer a pairing with a wine aged 2 to 5 years old.

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Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

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Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Vert-pré : maitre d'hotel butter accompanied by watercress.

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Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.

Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Prefer a pairing with an unoaked wine.

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Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Main courses