All dishes:

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Cooked meats

Game pâté

Served cold or at room temperature.

Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

Desserts

Apricot charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Offal and tripe

Venetian calf’s liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sea fish

Grilled sea bass with anise

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Desserts

Roasted apricot tart with fresh almond

Desserts

Strawberry snow

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

Desserts

Strawberry zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Main meals

Moules frites

Pork

Pork chop with lentils

Cheeses

Red hawk

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

Ice cream and sorbets

Lemon sorbet

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Shellfish and Seafood

Bay scallop skewers

Shellfish and Seafood

Shrimp gratin