All dishes:

Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sea fish

Marinated salmon in lemon juice

Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.

Pizza, Quiche, Tart and Pie

Comté cheese and walnut pie

Sea fish

Provençal grilled sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Orange givrée

Orange sorbet served in an orange.

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Desserts

French toast with caramelized apples

Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.

Main meals

Curry pork loin

Warm starters

Quenelles

Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Desserts

Coffee meringue tart

Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Desserts

Redcurrant meringue cake

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Beef

Bacon cheeseburger

Desserts

Rhubarb meringue compote

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Desserts

Rum raisin ice cream

Desserts

Grape tart

Veal

Provençal veal chop

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cold starters

Kipper pâté

Served cold.