All dishes:

Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Poultry

Duck breast with porcini mushrooms

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Sea fish

Provençal sea bream

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

Poultry

Steamed chicken supreme stuffed with herbs

Poultry supreme : all the white meat from the breast and wings of poultry.

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

Frog legs with garlic butter

Garlic butter : butter with garlic.

Pork

Knuckle of pork confit

Shellfish and Seafood

Grilled prawn skewers

Shellfish and Seafood

Crayfish gratin with tarragon

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Cold starters

Kipper pâté

Served cold.

Salads

Langoustines salad

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

Main meals

Lamb-stuffed tomatoes

Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

Sea fish

Plancha grilled sole

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Main meals

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

Poultry

Souvarov-style pigeon wings

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Poultry

Sautéed chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

Sea fish

Grilled pavé of tuna with herbs

Warm starters

Ravioles with snails

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cheeses

Le berger basque

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.