All dishes:

Pork

Pineapple pork

Sea fish

Stuffed red mullet with fennel

Main meals

Lamb tajine with apricots

Tajine : stew of vegetables, fish or meat.

Cooked meats

Catalan cold cuts

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Fruits

Lychee

Appetizers

Crab canapé

Poultry

Duck foie gras with black truffle juice

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

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Sea fish

Mackerel in white wine

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Warm starters

Sautéed duck foie gras escalope with cinnamon

Pizza, Quiche, Tart and Pie

Perigord-style tart with porcini mushrooms and duck gizzards

Pizza, Quiche, Tart and Pie

Goat cheese tart with caramelized onion

Beef

Flap steak with shallots

Sea fish

Poached smoked haddock in milk

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.

Shellfish and Seafood

Spiny lobster with fresh cream

Poultry

Smoked duck breast

Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Desserts

Red fruits in aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Veal

Veal filet mignon with chanterelles