All dishes:

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Desserts

Apple tart and vanilla ice cream

Sheep and Goats

Roast lamb with thyme

Freshwater fish

Roasted pike

Sea fish

Tuna tartare

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

Sauces

Sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Warm starters

Beaufort cheese soufflé

Served hot.

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.

Mushrooms, Vegetables, Pasta and Rice

Linguine alle vongole

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Fruits

Roasted chestnuts

Mushrooms, Vegetables, Pasta and Rice

Fennel

Sheep and Goats

Sauteed lamb with green olives

Poultry

Piigeon casserole

Desserts

Pineapple upside-down cake

Poultry

Duck breast with prunes

Sea fish

Golden sea bream with beurre blanc sauce

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

Shellfish and Seafood

Curry sautéed shrimp with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Duck breast over vine shoots

Appetizers

Smoked salmon toast with cottage cheese

Desserts

Exotic fruit meringue tart

Cold starters

Sardine paté

Served cold.

Cheeses

Sunset bay

United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.