All dishes:

Poultry

Cold duck confit

Desserts

Chocolate gingerbread

Desserts

Lemon panna cotta

Desserts

Chocolate and pear cake

Cold starters

Duck liver mousse

Poultry

Squab casserole

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Sea fish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Freshwater fish

Roasted eel

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Desserts

Pear with chocolate

Poultry

Young guinea fowl with Armagnac

Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

Beef

Beef tenderloin with bone marrow

Shellfish and Seafood

Razor shell with lemon

Desserts

Brownie

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Game birds

Roast quail with Griottines

Griottines : cherries macerated in a kirsch liqueur.

Warm starters

Ham puff pastry

Sheep and Goats

Lamb noisette with garlic cream

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Garlic cream : sauce made with cream and cooked garlic.

Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.

Desserts

Chocolate tart topped with caramel

Desserts

Lemon miror glaze cake

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