All dishes:

Poultry

Stuffed capon with mushrooms and chestnuts

Desserts

Blackberry tart

Desserts

Citrus fruit tart

Condiments

Oregano

Offal and tripe

Lamb offal stew

Pork

Pork filet mignon with acacia honey

Desserts

Coffee sponge cake

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Desserts

Smoked salmon rolls with cottage cheese

Poultry

Duck breast with orange zest

Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Poultry

Roasted duck with peas

Cheeses

Remoudou

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Mushrooms, Vegetables, Pasta and Rice

White truffle

Others

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Cooked meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

Game animals

Spit-roasted wild boar

Desserts

Fruit tabbouleh

ruits : citrus fruits, mango and apple sweetened with orange blossom honey.

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Pork

Ham with pineapple

Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.