All dishes:

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

Shellfish and Seafood

Grilled scallops

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Desserts

Roasted apricots with lavender ice cream

Poultry

Duck foie gras with figs

Served cold, warm or hot.

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Veal

Veal grenadine with vin jaune

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Sheep and Goats

Lamb in a gingerbread crust

Desserts

Palets breton

Salads

Citrus crab salad

Pork

Pork filet mignon with porcini mushrooms

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

Shellfish and Seafood

Langoustine skewers with thyme

Eggs

Mushroom and black truffle omelette

Desserts

Caramel bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Desserts

Caramelized pear

Sea fish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game birds

Wood pigeon breast with porcini mushrooms

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Desserts

Apricot and almond ramekin