All dishes:

Warm starters

Fish gratin in scallop shells

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Roasted poultry with mushrooms

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Sea fish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Sea fish

Haddock tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Mushrooms, Vegetables, Pasta and Rice

Mounassou

France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.

Appetizers

Prawn fritters

Desserts

Fruit tart

Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Game birds

Roast woodcock with truffle and thyme potatoes

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

Rabbit

Jugged rabbit

Pork

Pork chop with lentils

Main meals

Couscous

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Main meals

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Salads

Avocado and shrimp salad

Eggs

Omelette

For a runny omelette.

Shellfish and Seafood

Spicy grilled shrimp

Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Desserts

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.