All dishes:

Desserts

Pineapple upside-down cake

Desserts

Flan with salted butter caramel

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Game birds

Partridge with red cabbage

Cold starters

Sea bass carpaccio with dill

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Picolin

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

Salads

Beetroot and chickpea salad

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Cheese puff pastry

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Main meals

Chicken rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Warm starters

Seafood vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Sea fish

Grilled red mullet with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Pizza, Quiche, Tart and Pie

Goat cheese tart with caramelized onion

Sheep and Goats

Grilled lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Salads

Sea salad

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Cheeses

Beaufort with nuts

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Ice cream and sorbets

Fruit sorbet