All dishes:

Desserts

Almond miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Pizza, Quiche, Tart and Pie

Goat cheese and watercress tart

Poultry

Roast duck breast with honey

Sea fish

Adour smoked salmon

Freshwater fish

Stuffed trout with almonds

Sea fish

Sea bass with salted butter and mushrooms

Sea fish

Grilled sea bream with fennel with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Bresse chicken with morels

Sheep and Goats

Grilled lamb chops with thyme

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Beef

Grilled flank steak and french fries

Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

Desserts

Rhubarb sablé

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Veal

Veal roast with morels

Game birds

Roast quail with cherry

Poultry

Fresh goose foie gras with white grapes

Served hot.

Condiments

Sweet curry

Appetizers

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.

Others

Sturio caviar

Caviar from Aquitaine.

Poultry

Duck foie gras

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Desserts

Molten chocolate and raspberry cake

Shellfish and Seafood

Steamed bay scallops

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.