All dishes:

Cooked meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

Freshwater fish

Smoked eel with lentils

Shellfish and Seafood

Squid skewers and leek fondue

Salads

Shrimp and grapefruit salad

Cold starters

Sea bass carpaccio

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

Cheeses

Tomme de brebis Corse

France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.

Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Eggs

Shirred eggs with gorgonzola

Poultry

Duck breast with orange zest

Shellfish and Seafood

Seafood in cream sauce

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

Desserts

Apricot pound cake

Mushrooms, Vegetables, Pasta and Rice

Cumin-spiced roasted carrots

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Sea fish

Grilled John Dory

Mushrooms, Vegetables, Pasta and Rice

Potato gratin

Desserts

Orange tart

Desserts

Chocolate meringue cake topped with caramel

Shellfish and Seafood

Bay scallops with black truffle

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

Desserts

Strawberry salad with mint leaf

Cold starters

Italian style melon

Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

Eggs

Quail eggs