All dishes:

Main meals

Seafood platter

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Appetizers

Toast with Roquefort cheese butter

Cheeses

L’Ami du Chambertin

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.

Beef

Braised oxtail

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Sea bream with white wine

Poultry

Grilled squab with olives

Cold starters

Red mullet paté

Served cold.

Cooked meats

Woodstock pâté

Served cold or at room temperature.

Sea fish

Grilled red mullet fillets

Desserts

Roasted pear with nougatine

Cold starters

Crab aspic with herbs

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.

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Desserts

Chocolate soufflé with vanilla ice cream

Cooked meats

Saucisson brioché with pistachio

Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

Desserts

Pear meringue tart

Sheep and Goats

Spiced lamb

Desserts

Strawberry and rhubard meringue cake

Cold starters

Oxtail terrine in jelly

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.