All dishes:

Warm starters

Goat cheese puff pastry

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Marinated sea bass

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Desserts

Apricot tart

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Salads

Bay scallop salad

Mushrooms, Vegetables, Pasta and Rice

Pickled vegetables

Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.

Cooked meats

Grilled pork tenderloin

Appetizers

Chorizo and Comté cheese toast

Warm starters

Goat cheese puff pastry with caramelized onions

Sea fish

Sea bream ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sea fish

Fresh herring home style

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

Salads

Smoked fish and spinach salad

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Rabbit

Young rabbit with thyme

Cold starters

Pepper and goat cheese terrine

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.