All dishes:

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Salads

Crayfish salad with vinaigrette

Cooked meats

Andouillette in parchment

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Shellfish and Seafood

Abalone

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Poultry

Duck manchon confit with porcini mushrooms

Desserts

Lemon meringue tart

Desserts

Chocolate and hazelnut tart

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

Others

Beluga caviar

Desserts

Raspberry macarons

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

Sea fish

Pepper crusted roast sea bass

Pork

Crispy pork trotters

Beef

Sautéed rump steak

Cooked meats

Dry sausage

Main meals

Poutreille

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Appetizers

Antipasti

« before the meal »

Desserts

Coffee mousse

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.