All dishes:

Sea fish

Sea bass with beurre blanc sauce, with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Pork

Pork roast with sage

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Salads

Crayfish salad

Desserts

Strawberry egg custard

Boiled milk poured over beaten eggs and baked in the oven.

Warm starters

Goat cheese aumoniere

Desserts

Petit four

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Shellfish and Seafood

Scallops a la plancha

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Sea fish

Brill in parchment

Cold starters

Salmon rillettes

Desserts

Crema catalana

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Pizza, Quiche, Tart and Pie

Vegetables quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Shellfish and Seafood

Sautéed scallops

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Appetizers

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Sea fish

Halibut ceviche

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).

Cold starters

Monkfish pâté

Served cold.

Desserts

Almond pistachio baklava