All dishes:

Shellfish and Seafood

Scallops a la plancha with Espelette pepper

Shellfish and Seafood

Lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Warm starters

Pineapple and goat cheese in parchment

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Desserts

Chocolate sponge cake and caramel ice cream

Desserts

Chocolate eclair

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Shellfish and Seafood

Clams au gratin

Sea fish

Roasted monkfish

Desserts

Peaches in syrup

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sheep and Goats

Confit lamb with rosemary and lemon

Veal

Tête de veau

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Beef

Chateaubriand

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

Sea fish

Grilled turbot with fennel and onions

Eggs

Soufflé omelette

Sea fish

Golden sea bream with beurre blanc sauce

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

Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Shellfish and Seafood

Boudin of scallops

Desserts

Fig crêpe aumoniere

Shellfish and Seafood

Warm oysters with leek fondue

Desserts

Cherry meringue tart

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.