All dishes:

Cheeses

Patachouffe

Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.

Offal and tripe

Tripe

Shellfish and Seafood

Bay scallop tartare with herbs

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

Cold starters

Red mullet paté with ratatouille

Served cold.

Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Main meals

Pigeon pastilla with grapes

Others

Beluga caviar

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Desserts

Blueberry tart

Desserts

Strawberry and rhubard tart

Cold starters

Melons balls

Poultry

Chicken nuggets

Desserts

Iced nougat with candied fruits and honey

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Desserts

Passion fruit cheesecake

Veal

Roasted veal shank

Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Salads

Fresh goat cheese salad

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Desserts

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Poultry

Duck breast with pears

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.