All dishes:

Beef

Roasted bone marrow

Condiments

Sweet curry

Others

Lamb hamburger

Poultry

Grilled duck with turnips

Poultry

Stuffed guinea fowl with porcini mushrooms

Veal

Veal medallion with morels

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Pizza, Quiche, Tart and Pie

Endive and scallops tart

Sea fish

Stuffed turbot with morel mushrooms

Desserts

Brioche

Cheeses

Romans

France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Douillon à la poire

France. Normandy.
Pear 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.

Desserts

Strawberry and rhubard tart

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

Sheep and Goats

Grilled herbs lamb skewers

Sea fish

Sea bass in parchment

Sheep and Goats

Lamb with herbs

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Shellfish and Seafood

Sautéed scallops with spinach

Sheep and Goats

Roast Pauillac lamb

Lamb under 11 weeks and between 11 and 15 kilos.

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

Appetizers

Scallops fritters

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Desserts

Pear bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.