On Monday, October 5, the menu featured a vegetarian dish called Mesclun Paella, which includes beans, Comté cheese, and fresh seasonal fruit. This dish is a plant-based take on the traditional Spanish Paella, which typically includes seafood or meat. On Tuesday, October 6, the menu offered red cabbage with leeks and onions, a veal roast seasoned with thyme, a spring vegetable medley, Vesontio—a type of cheese from the French region of Franche-Comté—and fresh seasonal fruit. Thursday, October 8, brought a variety of options including vegetable broth with mushrooms, fresh fish served with tartar sauce and potimarron bulgur, and a praline cream paired with chocolate. Potimarron is a type of winter squash known for its sweet flavor and creamy texture. The day also featured a dessert of praline cream, which is a rich, nutty custard often flavored with almonds or hazelnuts. On Friday, October 9, the menu included a batavia salad dressed with balsamic vinegar, served separately from the salad, along with a tomato salad. Other offerings were fresh fried potatoes and house-made warm cancoillotte, a soft, creamy cheese typically from the Jura region of France. The menu also featured sweet fresh cheese and palmito, which is a type of heart of palm often used in salads and other dishes for its mild, slightly sweet flavor. The week’s menu showcased a range of seasonal ingredients and traditional dishes with a focus on fresh, locally sourced components. Each day offered a unique combination of flavors, reflecting a balance between vegetarian and meat-based options, as well as a variety of cheeses and seasonal produce.