All dishes:

Pork

Grilled marinated pork chop

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

Sheep and Goats

Rack of lamb with thyme flowers and ratatouille

Cold starters

Lobster terrine

Desserts

Pear and spices tarte Tatin

Desserts

Praline succès cake

Macaron stuffed with a praline cream.

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Appetizers

Vegetable samosa

Samosa : triangular-shaped donut with stuffing and spices (coriander, turmeric) and chili pepper.

Desserts

Nougat flan

Beef

Bœuf à la mode en gelee

A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

Sea fish

Salmon tartar with soy sauce

Desserts

Sponge cake

Desserts

Condé pears

Vanilla rice pudding topped with pears in syrup.

Pizza, Quiche, Tart and Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, rocket salad, tomato and mozzarella.

Cheeses

Calvander

United States. North Carolina.
Hard, cow's milk cheese.

Sea fish

Hake with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Desserts

Almond meringue

Sea fish

Pan fried sea bass

Veal

Pan fried veal chop with horn of plenty

Sea fish

Slab of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Pecorino and pear tart

Cheeses

Chavroux

Industrial soft cheese made from pasteurized goat's milk.

Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sea fish

Lumpfish caviar