All dishes:

Seafish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Desserts and Sweet Courses

Vanilla crema catalana

Salads

Avocado and shrimp salad

Eggs

Scrambled eggs with salmon

Desserts and Sweet Courses

Pear crêpe aumoniere with caramel

Desserts and Sweet Courses

Panettone

Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.

Desserts and Sweet Courses

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

Shellfish and Seafood

Shrimp gratin

Hot Starters

Pear, walnut and Roquefort cheese tart

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Rabbit

Wild rabbit stew

Feathered game

Partridge with cabbage

Desserts and Sweet Courses

Roasted peaches with caramel

Hot Starters

Black truffle raviole

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

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom cannelloni

Main courses

Chicken tajine with lemon

Pork

Grilled pork with thyme

Hot Starters

Sautéed duck foie gras escalope with cinnamon

Desserts and Sweet Courses

Strawberries with sugar

Consommés, Broths and Soups

Comté cheese gratin soup

Sauces

Shrimp butter

Butter mixed with blended shrimp.

Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Miscellaneous

Shish kebab

Mediterranean cuisine.
Skewersed grilled or roasted meat.

Cheeses

Provolone

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk.