All dishes:

Warm starters

Provençal goat cheese puff pastry

Cooked meats

Andouillette with shallots

Andouillette cooked with dry white wine, butter, and shallots.
Served hot.

Desserts

Baked apples

Mushrooms, Vegetables, Pasta and Rice

Penne rigate with arrabiata sauce

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

Sea fish

Monkfish stew

Desserts

Peaches in syrup

Fruits

Red berries

Sheep and Goats

Spiced lamb

Poultry

Squab with duck foie gras in puff pastry

Sheep and Goats

Milk-fed lamb with thyme

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

Salads

Grilled vegetable salad

Poultry

Roasted duck with turnips

Desserts

Roasted pear with blue cheese

Shellfish and Seafood

Butter-seared scallops

Appetizers

Zucchini flower fritters

Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Cheeses

Langres with peach and pear

Warm starters

Salmon puff pastry

Cold starters

Fresh Sainte-Maure cheese and pistachio terrine

Sainte-Maure : goat cheese.

Poultry

Duck manchon confit with sauteed potatoes

Others

Snails au gratin

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Poultry

Roast duck breast with honey and spices

Warm starters

White truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.