All dishes:

Appetizers

Roquefort cheese toast

Sea fish

Roasted cod fillets with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Sponge cake

Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Sheep and Goats

Roast lamb with savory

Desserts

Chocolate and candied chestnuts sponge cake

Desserts

Milk chocolate with hazelnuts and caramel

Desserts

Spicy chocolate soup

Shellfish and Seafood

Marinated octopus

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

Shellfish and Seafood

Sautéed scallops with citrus fruits

Shellfish and Seafood

Scallops with melted butter and parsley

Main meals

Royal couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Salads

Beetroot and chickpea salad

Warm starters

Comté cheese soufflé

Served hot.

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Poultry

Roast pigeon with duck foie gras

Desserts

Whippet cookie

Dry biscuit topped with dome-shaped marshmallow, all coated in chocolate.
Sometimes, you find a fruit jelly between the marshmallow and the biscuit.

Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.

Shellfish and Seafood

Scallops steamed with seaweed

Cold starters

Marbled duck foie gras with almonds

Shellfish and Seafood

Langoustines with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

Game animals

Doe roast

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.