All dishes:

Game birds

Quails in parchment

Pizza, Quiche, Tart and Pie

Duck pie

Poultry

Basque-style chicken

Pork

Caramel pork

Shellfish and Seafood

Arcachon oysters

Shellfish and Seafood

Lobster with lemon butter

Sea fish

Sardinade

Whole, unfiletted sardines drizzled with a little olive oil with thyme or herbs cooked on a grill.

Pork

Pork fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alla puttanesca

Pasta cooked with tomato, salted anchovies, garlic, capers, olives and peppers.

Desserts

Peach Melba

Halved peaches and raspberry sauce with vanilla ice cream.

Poultry

Stuffed capon with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Desserts

Mirabelle meringue tart

Cheeses

Veigadarte

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

Shellfish and Seafood

Roast lobster

Cheeses

L’Explorateur

France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.

Sea fish

Fresh herring home style

Fresh herring fillets, boiled in a broth with white wine, vinegar, carrots, onions, a bouquet (thyme, bay leaf and parsley) and served with a cold broth.

Poultry

Chicken with zucchini

Desserts

Pear mousse and citrus fruit juice

Desserts

Bitter chocolate coulant

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and bonito

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagne

Sea fish

Sea bass tartar with herbs

Cooked meats

Salami with green olives

Eggs

Sardine omelette