All dishes:

Desserts

Orange crema catalana

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Freshwater fish

Smoked eel

Salads

Tomato and Mozzarella salad

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Sheep and Goats

Lamb with basil

Desserts

Brioche

Sea fish

Grilled turbot

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

Poultry

Confit duck leg

Eggs

Scrambled eggs with caviar

Shellfish and Seafood

Grilled crab

Cold starters

Vegetables clafoutis

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Main meals

Venison hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Shellfish and Seafood

Mussels steamed with cider and bacon

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Desserts

Strawberry and goat cheese trifle

Freshwater fish

Trout tartare and green asparagus

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

Desserts

Banana fritters

Sea fish

Cod Biscay style