All dishes:

Poultry

Braised Guinea fowl with figs

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Roast duck

Sea fish

Grilled cod

Beef

Beef fillet with duck foie gras and porcini

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Game animals

Haunch of venison with porcini mushrooms

Haunch : leg.

Eggs

Omelette

For a runny omelette.

Fruits

Grapefruit

Mushrooms, Vegetables, Pasta and Rice

Mounassou

France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.

Game animals

Roast wild boar

Sea fish

Halibut ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Sea fish

Grilled sea bass fillets with almonds

Veal

Veal filet mignon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Sea fish

Sea bream with chanterelles

Desserts

Honey and walnut tart

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Freshwater fish

Trout in court-bouillon

Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Shellfish and Seafood

Clam fricassee

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

Cheeses

Etxegarai

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.