All dishes:

Pizza, Quiche, Tart and Pie

Green asparagus quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Pork

Grilled pig trotter

Cold starters

Sautéed goose foie gras escalope with spices

Cold starters

Fresh sea urchin

Eaten raw with lemon.

Beef

Beef bourguignon with steamed potatoes

Salads

Frisée salad

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Shellfish and Seafood

Sauteed squid with garlic and parsley

Cheeses

Cave aged marisa

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.

Salads

Smoked salmon and spinach salad

Pork

Roast pork

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Main meals

Prawn rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Poultry

Stuffed fattened chicken with duck foie gras

Pork

Caramel pork

Desserts

White chocolate and orange mousse

Desserts

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Poultry

Duck breast with mushrooms

Offal and tripe

Veal kidney with chanterelles

Sea fish

Scottish smoked salmon

Desserts

Mirabelle plum and almond meringue tart

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Pork

Mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.