All dishes:

Sea fish

Sea bream tartare

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

Desserts

Chocolate and candied orange peel fruitcake

Sheep and Goats

Grilled herbs lamb skewers

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Appetizers

Flambéed kirsch Munster

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Strawberries with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Shellfish and Seafood

Bay scallop gratin

Consommé and Soup

Gazpacho

Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.

Shellfish and Seafood

Razor shell a la plancha

Cold starters

Smoked salmon aspic with Champagne

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Shellfish and Seafood

Scallops with porcini

Pizza, Quiche, Tart and Pie

Goat cheese tart with caramelized onion

Desserts

Chocolate crêpe

Shellfish and Seafood

Scallops with melted butter and parsley

Sheep and Goats

Lamb with porcini mushrooms

Main meals

Cassoulet with goose confit

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Salads

Bay scallop salad

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Desserts

Floating island with pistachio slivers

Veal

Grilled veal chop with porcini mushrooms

Cheeses

Tomme de brebis

Pressed and uncooked cheese made from sheep's milk.

Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.