All dishes:

Desserts

Mirabelle plum bavarian cream

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

Sheep and Goats

Grilled lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Poultry

Duck breast with pears

Desserts

Walnut puff pastry

Desserts

French toast and orange ice cream

Sheep and Goats

Lamb in a gingerbread crust

Pork

Roasted pork spare ribs

Desserts

Roast grapefruit

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Poultry

Sautéed chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Main meals

Lamb curry

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Sea fish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Shellfish and Seafood

Bay scallop stew with curry

Sea fish

Cod Biscay style

Desserts

Gingerbread

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

Shellfish and Seafood

Langoustine and scallop skewers

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Desserts

Apricot financier

Shellfish and Seafood

Provençal-style octopus

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