All dishes:

Desserts

Apricot meringue tart

Sheep and Goats

Lamb chops with broad beans and savory

Pork

Pork ribs with devil’s sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Cold starters

Raw vegetables

Do not serve fine wine.

Sheep and Goats

Provençal lamb skewers

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

Sheep and Goats

Lamb with herbs

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Pizza, Quiche, Tart and Pie

Leek and scallop pie

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Cheeses

Tomme de Camargue

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.

Sea fish

Roasted sea bass with basil

Poultry

Braised pigeon with cabbage

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

French toast and caramel ice cream

Sea fish

Grilled sea bream

Desserts

Apple tart

Shellfish and Seafood

Sautéed shrimp

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Castelmagno and hazelnuts risotto

Beef

Beef skewers

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Desserts

Apricot mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Appetizers

Lumpfish caviar toast

Desserts

Strawberries Cardinal

Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).