All dishes:

Pork

Pork filet mignon with apples

Desserts

Blackberry tart

Sea fish

Marinated salmon in lemon juice with ginger

Poultry

Chicken in curry sauce

Curry sauce : velouté curry and cream.

Desserts

Nougat flan

Poultry

Steamed duck foie gras

Served cold.

Sheep and Goats

Lamb with rosemary and tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Poultry

Stuffed pigeon with duck foie gras and black truffle

Shellfish and Seafood

Squid a la plancha

Desserts

Chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Sea fish

Steamed John Dory with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

Appetizers

Cheese croquettes

Salads

Duck foie gras salad with morels and black truffle

Sheep and Goats

Lamb noisette with garlic cream

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Garlic cream : sauce made with cream and cooked garlic.

Desserts

Almond baklava

Cold starters

Vegetarian pâté

Served cold.

Poultry

Turkey with black truffle

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

Desserts

Red berry tart

Pork

Grilled black pudding

Desserts

Melon soup

Sheep and Goats

Crown of lamb cutlets

Game birds

Grilled quail with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.