All dishes:

Sea fish

Salmon in parchment

Cooked meats

Lomo embuchado

Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.

Desserts

Light apple compote

Shellfish and Seafood

Razor shell a la plancha with herbs

Desserts

Almond brownie

Cold starters

Raw vegetables

Do not serve fine wine.

Main meals

Duck pot-au-feu

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Desserts

Red berry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Walnut pie

Desserts

Walnut meringue tart

Warm starters

Spinach and ricotta pie

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Warm starters

Morel mushroom puff pastry

Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Chicken with 40 cloves of garlic

Pork

Grilled Toulouse sausage with lentils

Beef

Braised beef chuck

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

Main meals

Provençal tuna gratin

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

Condiments

Ginger

Sea fish

Grilled sea bass with beurre blanc sauce

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

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.