All dishes:

Shellfish and Seafood

Squid stewed in their ink with rice

Sea fish

Smoked shad

Poultry

Young guinea fowl with chanterelle

Game birds

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Cherry and raspberry clafoutis

Salads

Smoked salmon and avocado salad

Pork

Smoked pork shoulder

Sea fish

Grilled red mullet with beurre blanc sauce

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

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom cannelloni

Desserts

Damson bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Veal

Sauteed veal with porcini mushrooms

Desserts

Hazelnut mousse and gingerbread

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Fruits

Candied almonds

Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

Sheep and Goats

Roasted kid goat with rosemary

Sheep and Goats

Lamb navarin with turnips

Navarin : stew.

Main meals

Vegetable couscous

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Cheeses

Pecorino sardo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.

Desserts

Strawberry meringue cake

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Desserts

Macarons

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.