All dishes:

Game birds

Pheasant à la Brabançonne

Warm starters

Sautéed duck foie gras escalope with dates

Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

Fruits

Orange

Cheeses

Castelmagno and hazelnuts risotto

Game birds

Roast wood pigeon with porcini mushrooms

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Sea fish

Smoked salmon in parchment

Desserts

Chocolate and walnut dessert

Desserts

Chocolate, walnut and grape meringue tart

Poultry

Roasted duck with lingonberries

Poultry

Young guinea fowl with chanterelle

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Warm starters

Gruyère cheese soufflé

Served hot.

Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…

Cold starters

Ham on the bone cake

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Desserts

Strawberry meringue tart

Cooked meats

Venison pâté

Served cold or at room temperature.

Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Beef

Sautéed rump steak

Desserts

Chestnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Sea fish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.