All dishes:

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Poultry

Roasted duckling with cherries

Duckling : young duck.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Game birds

Wood pigeon fillet with porcini mushrooms

Sea fish

Roasted sea bass with fennel

Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Desserts

Chestnut cream

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Salads

Grilled vegetable salad

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Desserts

Peach tarte Tatin

Poultry

Roasted Bresse capon

Cheeses

Fresh goat cheese

Sheep and Goats

Grilled lamb with semolina

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Desserts

Casse-museau

France. Occitania. Tarn. Brassac.
Crispy brioche made with sheep’s milk and a molten heart.

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Warm starters

Sautéed duck foie gras escalope with black truffle

Desserts

Rhubarb and fennel confit tart

Appetizers

Black olives in brine

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.