All dishes:

Pizza, Quiche, Tart and Pie

Endive and scallops tart

Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Cheeses

Grana Padano

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.

Salads

Endive salad with walnuts and roquefort cheese

Main meals

Marmitako

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

Sea fish

Grilled sea bass and potatoes with black truffle

Offal and tripe

Tripe

Desserts

Warm molten chocolate cake and banana coulis

Sea fish

Blanquette of monkfish

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Desserts

Damson meringue tart

Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Desserts

Red berry dessert

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted goose

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.

Warm starters

Goat cheese and tomato pizza

Eggs

Scrambled eggs with shrimp

Poultry

Goose confit

Served hot.

Veal

Veal escalope with chanterelles

Shellfish and Seafood

Ginger prawn

Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Flan with salted butter caramel

Game birds

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).