All dishes:

Desserts

Fruit fritters

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Sea fish

John Dory with zucchini in parchment

Beef

Beef tenderloin en croûte with morel mushrooms

Sea fish

Adour smoked salmon

Mushrooms, Vegetables, Pasta and Rice

Mashed flageolet beans

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Pizza, Quiche, Tart and Pie

Goat cheese tart

Appetizers

Parmesan tuiles

Poultry

Roasted duckling with figs

Duckling : female duck.

Main meals

Pigeon pastilla with grapes

Sea fish

Tuna tartare

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

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Roasted pear with blue cheese

Cheeses

Goat cheese log

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.

Poultry

Pigeon with olives

Salads

Langoustines salad with beurre blanc sauce

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

Desserts

Warm citrus fruit tart

Desserts

Apricot and almond ramekin

Others

Sturio caviar

Caviar from Aquitaine.

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Cheeses

Tête de moine Réserve

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 4 months minimum.