All dishes:

Cheeses

Brocciu secu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Salads

Potato salad

Sea fish

Grilled turbot

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Cheeses

Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

Others

Caviar and potatoes

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Beef

Sautéed rump steak and herbs butter

Cold starters

Salmon rillettes

Poultry

Roasted squab stuffed with duck foie gras

Game birds

Roast quail with figs

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

Cold starters

Pike-perch terrine

Served cold.

Cheeses

Semi-hard cheese

Desserts

Raspberries with sugar

Pizza, Quiche, Tart and Pie

Smoked salmon pie

Rabbit

Rabbit a la provençale

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

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Salads

Crayfish tail salad

Poultry

Duck manchon confit with porcini mushrooms

Desserts

Chocolate praline mousse