All dishes:

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cold starters

Smoked fish platter with dill

Poultry

Duck stew with porcini mushrooms

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Cheeses

Oma

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.

Freshwater fish

Fried roach

Poultry

Chicken tikka masala

Pieces of chicken marinated in spices and yogurt and baked in the oven.

Sea fish

Pickled sardines

Veal

Roasted veal shank

Sea fish

Grilled salmon

Cold starters

Marinated fish paté

Served cold.

Sea fish

Norway smoked salmon

Game birds

Roast woodcock

Offal and tripe

Grilled merguez

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Duck pot-au-feu

Poultry

Guinea fowl with cabbage

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Cold starters

Zucchini bread

Veal

Grilled veal chop