All dishes:

Desserts

Pumpkin tart

Desserts

Apple bonne femme

Baked apples on slices of bread with caramel.

Cheeses

Fiscalini bandaged Cheddar

United States. California.
Pressed and uncooked cheese made from raw cow's milk with a natural rind, straw-yellow in color and wrapped in cloth.
Ripening : 18 to 30 months.

Warm starters

Black truffle raviole

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

Shellfish and Seafood

Grilled prawns with spices

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

Poultry

Roasted duck with turnips

Appetizers

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Poultry

Duck a l’orange with celery purée

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

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Sea fish

Tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Poultry

Roast chicken with chanterelles

Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Beef

Beef fillet with chanterelles

Poultry

Roast chicken with french fries

Eggs

Shirred eggs with gorgonzola

Shellfish and Seafood

Braised scallops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Warm starters

Goat cheese and tomato pizza

Desserts

Merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Poultry

Grilled duck leg

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.