All dishes:

Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Sheep and Goats

Grilled lamb with potatoes

Others

Spring roll

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Desserts

Hazelnut croquant

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Game animals

Venison fillet with peppercorn sauce

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

Cheeses

Etxegarai

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.

Desserts

Grape tart

Sheep and Goats

Lamb with rosemary

Warm starters

Cheese puff pastry

Sheep and Goats

Leg of lamb with juniper berries

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Others

Beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Beef

Beef bourguignon with fresh pasta

Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Warm starters

Shrimp puff pastry

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.

Desserts

Red fruits in aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Desserts

Fig meringue cake