All dishes:

Desserts

Walnut and apple tart

Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Sheep and Goats

Grilled lamb chops with savory

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Salads

Avocado and grapefruit salad

Cooked meats

Andouillette in parchment

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Trout roe

Shellfish and Seafood

Pacific oysters

Cold starters

Duck foie gras mille-feuille

Desserts

Apricot financier

Sheep and Goats

Roast lamb with savory

Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

Rabbit

Saddle of rabbit with tarragon

Cold starters

Fish loaf with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Desserts

Apple roses

Desserts

Peaches with meringue

Baked peaches topped with meringue.

Offal and tripe

Veal sweetbreads with white truffle

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Poultry

Roasted squab with chanterelle

Shellfish and Seafood

Grilled clams

Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin