All dishes:

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Condiments

Rosemary

Shellfish and Seafood

Sautéed shrimp

Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Poultry

Roast duck

Desserts

Pear crêpe aumoniere with caramel

Salads

Avocado and crab salad

Shellfish and Seafood

Razor shell with garlic

Sheep and Goats

Grilled lamb chops with thyme

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Desserts

Coffee mousse

Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Cheeses

Gorgonzola

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.

Desserts

Plum and walnut cream meringue tart

Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Sea fish

Stockfish

Cod salted then air-dried.

Warm starters

Snails in bread crust

Dish made with bread dough.

Sheep and Goats

Roasted kid goat with rosemary

Poultry

Chicken with morels

Shellfish and Seafood

Bouzigues oysters