All dishes:

Desserts

Roasted apricots

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Appetizers

Tapas

Canapés.

Cold starters

Tomatoes stuffed with eggplant caviar

Eggs

Scrambled eggs with black truffle

Shellfish and Seafood

Oysters with caviar

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Blackberry panna cotta

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Warm starters

Lobster puff pastry

Cheeses

Castelmagno and spinach risotto

Shellfish and Seafood

Oysters au gratin

Warm starters

Sautéed duck foie gras escalope with black truffle

Desserts

Petit four sec

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Chocolate marble cake

Appetizers

Warm oyster canapé

Cold starters

Red mullet paté

Served cold.

Pizza, Quiche, Tart and Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

Sea fish

Herring roe

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.

Poultry

Duck breast with spices

Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

Sea fish

Sea bass in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).