All dishes:

Sea fish

Provençal grilled sea bream

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

Veal

Veal escalope with morel mushrooms

Shellfish and Seafood

Lobster turban civet with spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

Shellfish and Seafood

Bay scallop gratin

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Dark chocolate mousse

Dark chocolate : with more than 70% cocoa.

Cold starters

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Mushrooms, Vegetables, Pasta and Rice

Eggplant tian with fresh goat cheese

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Others

Hamburger with grilled bacon

Sea fish

Grouper in parchment

Pizza, Quiche, Tart and Pie

Tomato tart

Ice cream and sorbets

Pear ice cream

Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Desserts

Pear and angelica tart

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Sea fish

Roasted monkfish with bacon

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

Pork

Pork roast.

Served hot.

Shellfish and Seafood

Scallops with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Freshwater fish

Sautéed eel with herbs

Sauces

Red pepper sauce

Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.

Desserts

Chestnut bavarian cream

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