All dishes:

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Sea fish

Braised sea bass with fennel

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Seafood in cream sauce

Pork

Roasted ham on the bone

Poultry

Chicken with black olives

Desserts

Molten chocolate cake and orange peel

Sheep and Goats

Lamb with beans

Desserts

Mirabelle plum compote

Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Veal

Roasted rack of veal

Freshwater fish

Fish quenelles

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Desserts

Apricot and rhubarb tart

Pork

Grilled pork

Freshwater fish

Trout fillets with almonds

Pork

Apricot pork

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Cooked meats

Rabbit rillettes

Game birds

Roasted woodcock with black truffle

Freshwater fish

Rainbow trout with fennel

Freshwater fish

Pike-perch with beurre blanc sauce

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

Warm starters

Langoustine raviole

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