All dishes:

Shellfish and Seafood

Roasted prawns

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Squid skewers and leek fondue

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Sheep and Goats

Grilled saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Desserts

Walnut meringue tart

Others

Yakitori

Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.

Sea fish

Duo of John Dory and turbot with beurre blanc sauce

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

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Desserts

Praline cream puffs

Eggs

Black truffle omelette

Desserts

Almond pistachio baklava

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Pork

Black pudding with potatoes

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese salad

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.

Desserts

Tropézienne

France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.