All dishes:

Cold starters

Zucchini bread

Freshwater fish

Pike-perch with black truffle cream

Warm starters

Ham puff pastry

Desserts

Streusel cake

Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

Poultry

Duck breast with roasted figs

Sea fish

Cod and tomato salad

Appetizers

Smoked salmon bites

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

Sheep and Goats

Grilled lamb

Pork

Pork roast with red cabbage

Game animals

Saddle of hare

Desserts

Grape meringue tart

Cold starters

Stuffed avocado with crab and lobster

Desserts

Spiced cherry soup with calisson ice cream

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Desserts

Blackcurrant miror glaze cake

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

Sea fish

Grilled sea bass fillets with shellfish

Sheep and Goats

Roasted rack of lamb with thyme and ratatouille

Sea fish

Sea bass with horn of plenty in parchment

Sheep and Goats

Lamb with eggplant