All dishes:

Warm starters

goat cheese and honey puff pastry

Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

Desserts

Pear crêpe aumoniere with caramel

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Veal

Veal escalope with morel mushrooms

Ice cream and sorbets

Lemon sorbet

Sheep and Goats

Lamb with basil

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Poultry

Roast chicken

Sea fish

Marinated salmon in lemon juice

Poultry

Duck confit salad

Sea fish

Grilled red mullet with herbes de Provence

Desserts

Raspberry and morello cherry tart with meringue

Cold starters

Monkfish pâté

Served cold.

Desserts

Floating island with pink pralines

Appetizers

Chicken croquettes

Mushrooms, Vegetables, Pasta and Rice

Spinach

Salads

Bacon salad

Desserts

Tangerine twelfth night cake

Main meals

Dish made with Comté cheese

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Sea fish

Stockfish

Cod salted then air-dried.

Sea fish

Salt-crusted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Langoustine tartare with lime

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