All dishes:

Offal and tripe

Veal kidney with rosemary

Main meals

Aligot and grilled sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Cooked meats

Young rabbit paté

Served cold or at room temperature.

Sheep and Goats

Grilled lamb chops with herbes de Provence

Chops served with tomatoes and garlic cooked in oil.

Desserts

Coffee meringue tart

Sea fish

Pickled sardines

Desserts

Rhubarb meringue tart

Pork

Pork filet mignon with peach

Cheeses

Basque sheep’s milk cheese

Poultry

Chicken confit

Generally eaten hot.

Veal

Sautéed veal chop

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Salads

Avocado with shrimp and grapefruit salad

Shellfish and Seafood

Bouzigues oysters

Game birds

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Offal and tripe

Lamb offal stew

Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

Poultry

Roasted squab with wild mushrooms

Desserts

Black plum meringue tart

Shellfish and Seafood

Shellfish

Desserts

Orange cake

Sea fish

Grilled sea bass and potatoes with black truffle