All dishes:

Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Chicken with crayfish

Main courses

Hachis parmentier with black pudding and apple

Cold starters

Avocado tartare with crab

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

Consommés, Broths and Soups

Cantal cheese gratin soup

Appetizers and Amuse-bouches

Anchovies and green olives

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Cured Meats

Jambon d’Auvergne

Main courses

Inarizushi

Fried tofu stuffed with sweet and vinegared rice.

Desserts and Sweet Courses

Roasted figs with honey

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Rabbit

Beer braised rabbit

Pork

Pork trotters with white beans and black truffle

Desserts and Sweet Courses

Pear and almond cake

Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts and Sweet Courses

Walnut meringue tart

Miscellaneous

Sturio caviar

Caviar from Aquitaine.

Sheep and Goats

Roasted shoulder of lamb with spices

Cured Meats

Goose paté with goose foie gras

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta lasagna

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Pork

Pork filet mignon with duck foie gras

Desserts and Sweet Courses

Apple crêpe cake