All dishes:

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

Desserts

Peach marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Cold starters

Sainte-Maure goat cheese and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Goose foie gras with white grapes

Served cold.

Poultry

Chicken supreme with morels

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

Salads

Langoustine tail salad

Pizza, Quiche, Tart and Pie

Mushroom pizza

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Beef

Beef cheek with black truffle mashed potatoes

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Desserts

Orange sponge cake

Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

Veal

Veal paupiettes

Sea fish

Monkfish and salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Smoked salmon puff pastry

Offal and tripe

Roast veal kidney

Game birds

Roast wood pigeon with porcini mushrooms

Sea fish

Roast monkfish loin

Offal and tripe

Flambéed veal kidney