All dishes:

Salads

Tuna and tomato salad with onion

Desserts

Apricot tart with honey

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Appetizers

Shrimp and lemon juice

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Sea fish

Sea bream with white wine

Shellfish and Seafood

Spicy grilled shrimp

Shellfish and Seafood

Bay scallops with herbs

Pork

Pork confit

Served hot or cold.

Desserts

Brioche french toast with caramelized apples

Veal

Veal chop with mushrooms

Shellfish and Seafood

Mussels steamed with cider and bacon

Beef

Beef tenderloin with porcini mushrooms

Offal and tripe

Veal sweetbreads with asparagus

Sea fish

Salmon in parchment with herb sauce

Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Sea fish

Stuffed red mullet with fennel

Desserts

Apple fritters

Poultry

Warm duck foie gras with white grapes

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Cooked meats

Goose rillettes

Sauces

Black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Sheep and Goats

Lamb with eggplant

Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.