All dishes:

Pizza, Quiche, Tart and Pie

Perigord-style tart with porcini and duck gizzards

Desserts

Black plum meringue tart

Desserts

Dark chocolate fondant cake with salted butter caramel

Desserts

Honey soufflé

Served hot.

Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

Sheep and Goats

Roast Pyrenees lamb

Fruits

Roasted and salted almonds

Desserts

Warm chocolate pudding cake and banana coulis

Desserts

Roasted almond and fig tart

Game animals

Spit-roasted wild boar

Sheep and Goats

Roast baron of lamb with herbs

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

Appetizers

Toast with Roquefort butter

Poultry

Orange glazed duck

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Canard laqué avec une sauce à l’orange.

Cheeses

Danish blue

Denmark.
Blue veined cow's milk cheese.

Sauces

Herb and caper sauce

Desserts

Empress rice pudding

Rice pudding with bavarian cream flavored with kirsch and candied fruit.

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from the pork breeds : Duroc or Large White and slaughtered at the age of 9 months.
Ripening : 12 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Clam pasta with parsley.

Sea fish

Stuffed turbot with morels

Fruits

Cherry

Eggs

Scrambled eggs with black truffle

Cheeses

Bethmale

France. Pyrenees.
Semi-hard cow's milk cheese.

Sea fish

Avocado with smoked salmon

Poultry

Roasted capon with black truffle under the skin

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.