All dishes:

Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Desserts

Caramel soufflé

Served hot.

Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

Poultry

Duck breast with mushrooms

Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Poultry

Duck breast with chanterelles

Sauces

Bordelaise sauce

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

Sea fish

Marinated salmon with dill

Sheep and Goats

Confit shoulder of lamb with spices

Beef

Pastrami

Smoked salted beef, sliced thinly.

Sheep and Goats

Lamb ribs

Game animals

Jugged hare with sautéed porcini mushrooms

Cold starters

Marbled duck foie gras with almonds

Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Salads

Avocado and crab salad

Freshwater fish

Pike-perch with black truffle cream

Desserts

Candied rhubarb and strawberry

Shellfish and Seafood

Spiny lobster with morels

Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Apricot ramekin

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.