All dishes:

Pizza, Quiche, Tart and Pie

Fish pie

Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

Sheep and Goats

Confit shoulder of lamb with spices

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Main meals

Cassoulet with goose confit

Desserts

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

Shellfish and Seafood

Crayfish a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Rabbit

Beer braised rabbit

Pork

Filet mignon with pineapple

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Pork

Grilled pork with thyme

Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

Cheeses

Manchego viejo

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.

Desserts

Peach bavarian

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cold starters

Crab pâté

Served cold.

Desserts

French toast and orange ice cream

Pork

Pig’s trotters pâté

Served cold or at room temperature.

Sauces

Shrimp butter

Butter mixed with blended shrimp.

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Eggs

Sardine omelette

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Cheeses

Coolea with cumin seed

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.

Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.