All dishes:

Sea fish

Provençal hake

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Mango tart

Sea fish

Braised monkfish with curry sauce

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

Poultry

Roasted duck with turnip confit

Poultry

Coq au vin jaune with morel msuhrooms

Appetizers

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Rabbit

Braised rabbit

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

Sea fish

Smoked mackerel

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Poultry

Grilled squab with olives

Sea fish

Salmon roe

Sea fish

Citrus gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Main meals

Vegetable couscous

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Fruits

Strawberry

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Salads

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Poultry

Stuffed goose neck Strasbourg-style

Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.

Beef

Grilled beef 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

Grilled lamb with potatoes

Poultry

Stuffed capon with black truffle and porcini mushrooms

Desserts

Citrus dessert

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.