All dishes:

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Chocolate macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Pizza, Quiche, Tart and Pie

Leek pie

Shellfish and Seafood

Oysters with lemon granita

Shellfish and Seafood

Bay scallops a la plancha

Sea fish

Salmon carpaccio with lime

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Shellfish and Seafood

Grilled squids with olive oil and sea salt

Cold starters

Vegetarian pâté

Served cold.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Main meals

Langoustine sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sauces

Aïoli

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

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts gratin

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Desserts

Soufflé omelette with apple

Shellfish and Seafood

Langoustine and scallop skewers

Salads

Chicken liver salad with balsamic vinegar

Condiments

Pickles

Desserts

Strawberry soup and vanilla ice cream

Beef

Roasted beef tenderloin

Poultry

Roast duck foie gras with spices

Served hot.

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.