All dishes:

Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Desserts

Plum meringue cake

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Desserts

Molten chocolate cake and caramel ice cream

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

Offal and tripe

Calf’s brain fritters

Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Game animals

Wild boar civet

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Appetizers

Aperitif

Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.

Poultry

Roast chicken

Desserts

French toast

Sheep and Goats

Grilled leg of lamb

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

Veal

Veal grenadine with porcini mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.