All dishes:

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Petit four

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts

Gratinated raspberry tart

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Sea fish

John Dory fillets in puff pastry

Poultry

Goose foie gras with spices

Served cold.

Beef

Beef tenderloin with black truffles

Beef

Smoked beef tongue

Sea fish

Turbot with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Cold starters

Grapefruit with crab

Beef

Sautéed rump steak and herbs butter

Beef

White grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Desserts

Apple meringue tart

Cheeses

Bethmale de chèvre

France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.

Fruits

Roasted chestnuts

Shellfish and Seafood

Seafood skewers

Beef

Grilled entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Sea fish

Salmon tartare with soy sauce

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