All dishes:

Desserts

Meringue

Poultry

Warm duck foie gras with white grapes

Desserts

Red fruit gratin

Poultry

Pigeon with duck foie gras

Desserts

Milk chocolate with caramel

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

Shellfish and Seafood

Shellfish

Desserts

Strawberry gratin with rhubarb

Sheep and Goats

Lamb fillet with potatoes

Sea fish

Hake with beurre blanc sauce

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

Cooked meats

Salami

Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Poultry

Pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Desserts

Hazelnut croquant with coffee and chocolate mascarpone mousse

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Sheep and Goats

Milk-fed lamb with herbes de Provence

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

Warm starters

Sautéed goose foie gras escalope

Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Appetizers

Smoked salmon toast

Veal

Veal escalope with sage