All dishes:

Others

Caviar with creamy potatoes

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Fruits

Cherry

Pork

Pork filet mignon with porcini mushrooms

Poultry

Roast guinea fowl with figs

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

Desserts

Caramel fondant

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Salads

Grapefruit salade

Grapefruit salad with shrimp, lettuce, smoked salmon…

Poultry

Stuffed guinea fowl with porcini mushrooms

Warm starters

Sautéed duck foie gras escalope with white grapes

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.

Shellfish and Seafood

Baked oysters with horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Desserts

Fig and walnut tart

Sea fish

Sole with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Grilled sea bass with fennel

Sea fish

Monkfish stew

Desserts

Strawberries with cream

Sheep and Goats

Black truffle stuffed saddle of lamb

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

Desserts

Almond meringue

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.