All dishes:

Desserts

Lemon and mascarpone mousse

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

Main meals

Scallop curry

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Sheep and Goats

Roasted lamb chops

Cold starters

Zucchini bread

Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Desserts

Pineapple and quince tart

Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Sea fish

Sea bass and leek fondue

Warm starters

Ham puff pastry

Mushrooms, Vegetables, Pasta and Rice

Mashed flageolet beans

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Pork

Pork trotters with morels

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Sautéed scallops with spinach

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Sea fish

Grilled red mullet with olive oil

Poultry

Black truffle stuffed turkey

Beef

Grilled flank steak

Pizza, Quiche, Tart and Pie

Zucchini feta tart

Shellfish and Seafood

Seafood

Cold starters

Crab aspic

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.