All dishes:

Cold starters

Kipper pâté

Served cold.

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Poultry

Chicken with porcini mushrooms

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Sea fish

Grilled fish

Warm starters

Ham puff pastry

Warm starters

goat cheese and honey puff pastry

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Game birds

Roasted woodcock with wild mushrooms

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

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

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Freshwater fish

Smoked eel with lentils

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Desserts

Lemon and mascarpone mousse

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Sheep and Goats

Roasted rack of lamb with herbs

Shellfish and Seafood

Mixed seafood grill

Desserts

Walnut and honey meringue tart

Desserts

Roasted figs with vanilla ice cream