All dishes:

Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Salads

Smoked salmon and spinach salad

Cheeses

Basque sheep’s milk cheese

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Consommé and Soup

Fish soup

Sea fish

Stockfish

Cod salted then air-dried.

Desserts

Chocolate cheesecake

Desserts

French toast

Poultry

Duck with lingonberries

Others

Frog legs with chanterelles

Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

Desserts

Quince tart with caramel sauce

Shellfish and Seafood

Clam fricassee

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

Cheeses

Olivia

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Desserts

White chocolate and mandarin mousse

Cheeses

Dorset

United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Desserts

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Beef

Grilled hanger steak and coal roasted potatoes

Sea fish

Brandade

Brandade : mixture of fish and olive oil.