All dishes:

Poultry

Sautéed duck foie gras with porcini mushrooms

Served hot.

Shellfish and Seafood

Grilled langoustine

Desserts

Apricot and almond pastilla

Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

Cold starters

Avocado with vinaigrette

Appetizers

Chicken croquettes

Desserts

Petit four frais

Main meals

Chicken raviole and consommé with black truffle

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

Sauces

Guacamole

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Others

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

Shellfish and Seafood

Bay scallops with black truffle

Cheeses

Tomme des Pyrénées

France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.

Appetizers

Summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

Desserts

Strawberry salad

Cheeses

Warm goat cheese

Pork

Black pudding with caramelized apples

Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Sheep and Goats

Herb-crusted lamb fillet

Desserts

Butter and sugar crêpe

Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.