All dishes:

Shellfish and Seafood

Ginger shrimp

Veal

Veal paupiettes with fresh cream

Sea fish

Poached smoked haddock in milk

Sea fish

Sea bass fillets

Pork

Pork roast with sweet spices

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.

Salads

Lentil salad with diced bacon

Desserts

Apple crêpe aumoniere

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Poultry

Braised pigeon with cabbage

Sauces

Paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Pork

Grilled pork with thyme

Cheeses

Shropshire blue

United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.

Game animals

Venison salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sheep and Goats

Lamb chops with herbes de Provence

Sheep and Goats

Provençal-style sauteed lamb

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

Desserts

Fig upside-down cake

Desserts

Dark and white chocolate mousse with coconut

Cold starters

Raw vegetables

Do not serve fine wine.

Poultry

Stuffed pigeon with duck foie gras

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Desserts

Blackberry meringue cake

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

Sea fish

Salmon tartare with herb vinaigrette

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

Game animals

Saddle of hare