All dishes:

Sea fish

Shad with beurre blanc sauce

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

Poultry

Stuffed goose neck Strasbourg-style

Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.

Game birds

Roast quail with cherries and Sichuan pepper

Sheep and Goats

Provençal-style sauteed lamb

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

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Sea fish

Grilled sea bass with fennel

Sea fish

Hake with tomato sauce

Appetizers

Tapas

Canapés.

Desserts

Chestnut mousse

Sea fish

Golden sea bream with beurre blanc sauce

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

Cheeses

Saint-Albray

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Desserts

French toast

Cheeses

Ewe’s blue

United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.

Freshwater fish

Smoked trout

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Freshwater fish

Trout fillets with almonds

Game animals

Wild boar roast

Shellfish and Seafood

Sautéed bay scallops with mousseline spinach

Shellfish and Seafood

Razor shell with lemon

Salads

Lentil salad

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Game animals

Sauteed young wild boar

Main meals

Marmitako

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.