All dishes:

Shellfish and Seafood

Bay scallops with butter

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

Poultry

Guinea fowl with porcini mushrooms

Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

Poultry

Roasted duckling

Duckling : young duck.

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

Main meals

Sea pot-au-feu

Sheep and Goats

Grilled saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Vanilla dessert

Cheeses

Warm Crottin de Chavignol toast

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Sea fish

Monkfish with lemon and bacon

Desserts

Chocolate and candied orange peel fruitcake

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Desserts

Molten chocolate cake and orange peel

Salads

Anchovy and tomato salad

Game animals

Jugged young wild boar

Shellfish and Seafood

Bay scallops with fresh cream

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Shellfish and Seafood

Curry sautéed shrimp with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.