All dishes:

Appetizers

Chicken croquettes

Cheeses

Ash-ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Desserts

Strawberry and rhubard meringue tart

Sea fish

Adour smoked salmon

Pork

Marinated confit pork belly with sweet spices and olive oil

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Strawberry pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream, garnished with strawberries and powdered sugar.

Cooked meats

Grilled andouillette

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Fruits

Raspberry

Cheeses

Munster au cumin

Desserts

Mango miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

Pork

Boudin blanc with black truffle

Boudin blanc : white sausage made of white meat with milk instead of blood.

Shellfish and Seafood

Whelk tartare

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

Pork

Pork filet mignon with porcini mushrooms

Beef

Grape beef stew

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

Others

Frog legs with chanterelles

Beef

Grilled beef tenderloin and bone marrow

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

Cold starters

Smoked bass and smoked salmon mille-feuille

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.