All dishes:

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Poultry

Duck breast with peaches

Veal

Veal chop with Saint George’s mushrooms

Appetizers

Cheese bites

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Four quarters apple cake

Pork

Pork roast with chestnut mash

Desserts

Crema catalana with cinnamon

Poultry

Grilled duck breast with blackcurrant berries

Shellfish and Seafood

Steamed mussels in white wine

Poultry

Squab with peas

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Others

Frog legs with white wine

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

Desserts

Crema catalana with caramelized apple

Veal

Braised cushion of veal

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

Offal and tripe

Sautéed veal kidney

Cheeses

Sunset bay

United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Shellfish and Seafood

Sautéed prawns

Condiments

Pickles

Desserts

Dark and white chocolate mousse with coconut

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Molten chocolate cake topped with caramel