All dishes:

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Game animals

Roast saddle of hare with mushrooms

Pizza, Quiche, Tart and Pie

White asparagus tart

Game animals

Roasted venison with sauce

Poultry

Duck breast with morello cherry

Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

Warm starters

Quenelles with Nantua sauce

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

Sea fish

Grilled red mullet with beurre blanc sauce

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

Game birds

Roast quail with mushrooms

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Appetizers

Vegetable fritters

Appetizers

Tomato bruschetta

Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.

Sea fish

Grilled sea bass and potatoes with black truffle

Beef

Grilled beef tenderloin and bone marrow

Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Freshwater fish

Pike-perch a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Beef

Roasted beef tenderloin

Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 24 months.

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Rabbit

Saddle of rabbit with herbes de Provence

Cheeses

Olivia

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.