All dishes:

Desserts

Raspberry meringue tart

Rabbit

Roast saddle of rabbit

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Cooked meats

Suckling pig in jelly

Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.

Poultry

Roasted guinea fowl with mushroom

Desserts

Frozen raspberry soufflé

Served hot.

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

Veal

Veal filet mignon with mushrooms

Pizza, Quiche, Tart and Pie

Pumpkin flan

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Cheeses

Yorkshire Wensleydale

United Kingdom. North Yorkshire.
Pressed and uncooked cheese made from pasteurized sheep's and cow's milk, white in color.

Sea fish

Marinated salmon with dill

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

Desserts

Apple bonne femme

Baked apples on slices of bread with caramel.

Cooked meats

Dry cured sausage

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Sea fish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.