All dishes:

Desserts

Roast grapefruit

Desserts

Crepes cake

Others

Sturio caviar

Caviar from Aquitaine.

Pizza, Quiche, Tart and Pie

Morel and Comté cheese pie

Cheeses

Hard cheese

Beef

Rib steak with celeriac purée

Rib steak : rib of beef with bone attached.

Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).

Desserts

Apple bavarian cream

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

Shellfish and Seafood

Razor shell a la plancha

Poultry

Sautéed duck foie gras with black truffle

Served hot.

Desserts

Crema catalana flavored with walnut

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Beef

Beef carpaccio with Parmesan cheese

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

Desserts

Exotic fruit tart

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Sea fish

Sea bass fillets and fennel

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Desserts

Cherry and cocoa clafoutis

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

Sea fish

Monkfish stew with red wine

Desserts

Peach tart

Desserts

Fig meringue cake

Desserts

Pear cake

Shellfish and Seafood

Bay scallop and grapefruit ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).