All dishes:

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Others

Sturio caviar

Caviar from Aquitaine.

Freshwater fish

Fried bleak

Poultry

Young guinea fowl with chanterelle

Main meals

Zucchini moussaka

Sea fish

Adour smoked salmon

Desserts

Crema catalana with caramelized apple

Desserts

Pear upside-down cake with cinnamon ice cream

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.

Others

Ossetra caviar

Russian caviar.

Salads

Lobster salad with citrus

Pizza, Quiche, Tart and Pie

White asparagus tart

Shellfish and Seafood

Langoustine skewers

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Consommé and Soup

Gazpacho

Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.

Desserts

Pear meringue cake

Appetizers

Goat cheese and smoked salmon toast

Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

Desserts

Apple meringue tart with crème brûlée

Sea fish

Smoked haddock

Cheeses

Venus

United States. Washington.
Pressed and uncooked raw goat’s and cow’s milk with a golden yellow cider-washed rind.
Ripening : 10 to 12 months.