All dishes:

Main meals

Tomato rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Bay scallop tartare with herbs

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sea fish

Haddock tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Plum clafoutis

Pizza, Quiche, Tart and Pie

Leek quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Desserts

Quince tart with caramel sauce

Sheep and Goats

Spiced lamb

Main meals

Chicken curry

Shellfish and Seafood

Scallops with tarragon

Pork

Pork chop with lentils

Cheeses

Tilsiter Switzerland

Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.

Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Desserts

Quince and Roquefort cheese tart

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Sheep and Goats

Braised lamb chops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Caramelized apple with spices and cinnamon ice cream

Warm starters

Seafood vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Desserts

Pineapple mousse

Sea fish

Marinated salmon in lemon juice

Warm starters

Lobster raviole with black truffle cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.