All dishes:

Sea fish

Pavé of salmon with roasted fennel

Sheep and Goats

Grilled lamb chops

Poultry

Duck foie gras confit

Served on toasts as an appetizer.
Served cold.

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Desserts

Pineapple and quince tart

Shellfish and Seafood

Whelks

Pork

Ham en croûte

Appetizers

Caviar canapé

Desserts

Peach marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Shellfish and Seafood

Roasted lobster with morels

Pork

Pig’s trotters pâté

Served cold or at room temperature.

Shellfish and Seafood

Roasted lobster with vanilla

Desserts

Pear and almond cake

Main meals

Truffade

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.

Desserts

Coffee crème brûlée

Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Shellfish and Seafood

Langoustines with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Walnut meringue tart with honey caramel sauce

Desserts

Chocolate crêpe topped with caramel

Game birds

Stuffed quail

Prefer a pairing based on the stuffing.