All dishes:

Shellfish and Seafood

Grilled langoustine with herbs

Sea fish

Sea bream tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Savaron

France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.

Salads

Squid salad

Sea fish

Turbot with black truffle

Sea fish

Raw salmon

Poultry

Young guinea fowl with chanterelle

Beef

Grilled beef over vine shoots

Shellfish and Seafood

Langoustine tartare with oysters

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Game animals

Saddle of hare cooked on the spit

Game birds

Roasted woodcock with black truffle

Shellfish and Seafood

Whelks

Salads

Marinated salmon salad

Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Game birds

Flambé woodcock with Armagnac

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Pike-perch mousseline with crayfish

Pizza, Quiche, Tart and Pie

Leek and Chaource cheese tart

Game birds

Provençal quail skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Roasted duckling with black olives

Duckling : young duck.

Sea fish

Pavé of salmon with roasted fennel

Pork

Pork roast with prunes

Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

Cooked meats

Trush pâté

Served cold or at room temperature.