All dishes:

Poultry

Grilled duck foie gras with chanterelle

Served hot.

Cheeses

Raw mozarella

Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.

Veal

Veal curry

Salads

Lentil salad with diced bacon

Cheeses

Saint-Albray

Soft-ripened pasteurized cow's milk cheese with rind.

Offal and tripe

Pan fried calf’s liver

Desserts

Lemon and mascarpone tart

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Adour smoked salmon

Desserts

Chocolate soufflé with vanilla ice cream

Game animals

Roast wild boar

Eggs

Sardine omelette

Mushrooms, Vegetables, Pasta and Rice

Peas

Desserts

Madeleine

Game animals

Haunch of venison with mushroom

Haunch : leg.

Appetizers

Blue cheese toast

Cheeses

Brin d’Amour

France. Corsica. Soft-ripened sheep's milk cheese with a natural rind covered with herbs, juniper berries and small peppers.

Freshwater fish

Pike quenelles in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Appetizers

Goat cheese and tomato toast

Poultry

Pigeon with turnips

Desserts

Roasted apricots

Pork

Rouelle of pork

Rouelle : a thick slice of meat cut from the hind leg.