All dishes:

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Sea fish

Grilled turbot with fennel and onions

Sea fish

Smoked shad

Sea fish

Catalan anchovies

Offal and tripe

Tripe

Salads

Avocado and shrimp salad

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted duckling with black olives

Duckling : young duck.

Pork

Pork chop with caramelized apples

Shellfish and Seafood

Moules marinière

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

Pork

Pork filet mignon with onion jam

Desserts

Black plum meringue tart

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Shellfish and Seafood

Langoustine carpaccio

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

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

Sea fish

Toro

Toro : belly of large tuna.

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Game birds

Grilled quail

Desserts

Rhubarb fig crêpe aumoniere with golden raisin cream

Sea fish

Pepper crusted roast sea bass

Desserts

Lemon soufflé

Served hot.

Desserts

Strawberries with whipped cream

Chantilly cream : whipped cream with sugar.

Poultry

Goose foie gras with black truffle

Served cold.

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.