All dishes:

Desserts

Crunchy triple chocolate cake and candied chestnut

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.

Cooked meats

Pata negra

Freshwater fish

Pike-perch mousseline with crayfish

Cold starters

Avocado stuffed with shrimp

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Apple and Camembert cheese gratin

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened and bloomy rind cow's milk cheese dressed with a fern leaf.

Shellfish and Seafood

Squid stewed in their ink with rice

Shellfish and Seafood

Scallops with saffron

Appetizers

Dried fruit canapé

Shellfish and Seafood

Braised scallops

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.

Consommé and Soup

Oregano

Main meals

Cod rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

Desserts

Black fruit meringue tart

Desserts

Cherry compote

Poultry

Chicken with crayfish

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salade with dill and smoked salmon

Poultry

Duck foie gras with Port

Served cold.

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Tandoori chicken

Tandoori : marinated meat or fish coated with yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Shellfish and Seafood

Bay scallop in lemon butter sauce

Poultry

Duck a l’orange and potato purée

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