All dishes:

Offal and tripe

Veal sweetbreads with mustard

Seafish

Marinated salmon

Feathered game

Quail with figs in parchment

Fruits

Strawberry

Sheep and Goats

Lamb navarin with broad beans

Sheep and Goats

Lamb chops and grilled eggplant

Desserts and Sweet Courses

Mango cheesecake

Pork

Pork trotter jelly

Furred game

Steak of doe with porcini mushrooms

Pork

Filet mignon with pineapple

Cheeses

Taupinière du Poitou

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Poultry

Roasted duck with green olives

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Condiments

Saffron

Appetizers and Amuse-bouches

Profiteroles with fresh goat cheese

Cured Meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Desserts and Sweet Courses

Apple crêpe aumoniere

Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

Desserts and Sweet Courses

Walnut meringue tart

Shellfish and Seafood

Roasted lobster 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.

Beef

Beef tenderloin en croûte with morel mushrooms

Desserts and Sweet Courses

Strawberry salad with mint leaf

Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.