All dishes:

Sea fish

Grilled sea bass

Sea fish

Tuna fillets casserole

Desserts

Red fruit gratin

Poultry

Roasted squab with fresh figs

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Pizza, Quiche, Tart and Pie

Leek tart

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Desserts

Pineapple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Fresh fruit soup

(pineapple and peach)

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Game animals

Venison fillet with huntsman sauce

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

Shellfish and Seafood

Bay scallop tartare with herbs

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Orange cake

Shellfish and Seafood

Galette with seafood

Galette : savory crepe.

Desserts

Strawberry panna cotta

Sheep and Goats

Lamb casserole

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Sea fish

Sea bass with fennel and star anise

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Shellfish and Seafood

Roasted spiny lobster

Warm starters

Comté cheese soufflé

Served hot.