Saint-Romain blanc

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

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Freshwater fish

Pike-perch with beurre blanc sauce

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

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Pork

Pork roast with chestnut mash

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Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.

Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

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Seafish

Red mullet fillets in parchment

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Freshwater fish

Roast pike-perch

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Shellfish and Seafood

Roasted Bay scallop

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Seafish

Roasted cod

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Shellfish and Seafood

Roasted oysters

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Consommés, Broths and Soups

Saffron mussel soup

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Seafish

Sautéed red mullet fillets

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Shellfish and Seafood

Scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Seafish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Seafish

Sea bream with candied lemon

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Shellfish and Seafood

Seafood

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Appetizers and Amuse-bouches

Seafood bites

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Shellfish and Seafood

Seafood carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Main courses

Seafood platter

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Freshwater fish

Smoked trout

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Freshwater fish

Smoked trout medallion and leek salad

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Salads

Smoked trout salad

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Appetizers and Amuse-bouches

Smoked trout toast

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Sauces

Snail butter

Butter with garlic, shallot and parsley.

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Miscellaneous

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

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Food and wine pairing