All dishes:

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Pizza, Quiche, Tart and Pie

Parmesan shortbreads

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Beef

Frikandel

Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.

Beef

Bordeaux style 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.

Veal

Roasted rack of veal

Sea fish

Sea bass in parchment

Poultry

Roast spring chicken with morel mushrooms

Others

Yakitori

Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.

Poultry

Duck confit with garden salad

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Veal

Veal frikandel

Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Shellfish and Seafood

Squid stewed in their ink with rice

Salads

Crayfish tail salad

Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

Veal

Roasted rack of veal with garlic and rosemary

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Beef

Roast beef with shallots

Sea fish

John Dory fillet en croûte

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.