All dishes:

Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Offal and tripe

Veal sweetbreads with asparagus

Shellfish and Seafood

Grilled spiny lobster

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

Desserts

Vanilla éclair

Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

Desserts

Iced chocolate nougat

Salads

White bean salad

Warm starters

Salmon puff pastry

Sea fish

Pavé of salmon with morels

Others

Hamburger with grilled bacon

Sea fish

Sea bass in parchment

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Sea fish

Sea bream ceviche with citrus and sesame

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Appetizers

Hot dog

Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).

Sea fish

Fish dumplings

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

Cold starters

Goose foie gras mille-feuille

Desserts

Mango tarte Tatin with caramel

Shellfish and Seafood

Roasted lobster with spices

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Shellfish and Seafood

Langoustines with beurre blanc sauce

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

Main meals

Fish tartare

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