All dishes:

Salads

Celery salad

Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

Pork

Smoked pork shoulder

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Salads

Avocado with shrimp and grapefruit salad

Veal

Roasted rack of veal with cream and morels

Desserts

Pineapple sponge cake and light cream

Desserts

Rhubarb and fennel confit tart

Main meals

Moules frites

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Warm starters

Pear and Roquefort cheese tart

Shellfish and Seafood

Oysters with sea water jelly

Eggs

Scrambled eggs with white truffle

Eggs

Omelette

For a runny omelette.

Desserts

Strawberry salad with basil and lime

Appetizers

Stuffed piquillo peppers with meat

Shellfish and Seafood

Langoustine tartare with oysters

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Main meals

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Cooked meats

Duck terrine

Served cold or at room temperature.

Desserts

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Shellfish and Seafood

Bay scallops with porcini mushrooms

Fruits

Pineapple

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.