All dishes:

Others

Almas caviar

Caviar from Iran.

Game animals

Wild boar stew with fresh pasta

Offal and tripe

Veal kidney with chanterelles

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagna with mixed herbs

Main meals

Galette with goat cheese

Galette : savory crepe.

Poultry

Roasted duck with peaches

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Dark and white chocolate mousse with saffron

Sheep and Goats

Lamb navarin

Navarin : stew.

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Desserts

Blackberry panna cotta

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Desserts

Grapefruit cream

Sauces

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.

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Poultry

Roasted spring chicken

Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

Poultry

Roasted guinea fowl with mushroom

Desserts

Dark and white chocolate mousse with coconut

Poultry

Roast guinea fowl with figs