All dishes:

Mushrooms, Vegetables, Pasta and Rice

Crayfish risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Mirabelle plum and almond tart

Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Cheeses

Tomme des Pyrénées

France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.

Desserts

Crema catalana

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Salmon rillettes

Poultry

Pullet with sweet spices

Pullet : female chicken less than 22 weeks of age.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Cheeses

Kunik

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Poultry

Roasted duckling with cherries

Duckling : young duck.

Poultry

Duck a l’orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Main meals

Inarizushi

Fried tofu stuffed with sweet and vinegared rice.

Sea fish

Monkfish Mediterranean-style with saffron

Desserts

Crema catalana with caramelized apple

Pork

Pork confit

Served hot or cold.

Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

Pork

Knuckle of pork confit

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game animals

Roasted venison with sauce poivrade

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Poached chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Desserts

Apple pudding

Shellfish and Seafood

Whelks with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.