All dishes:

Cooked meats

Venison pâté

Served cold or at room temperature.

Game birds

Roasted pheasant with porcini mushrooms

Desserts

Macarons

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Salads

Grilled goat crottin salad

Main meals

Veal curry

Salads

Lobster salad

Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Condiments

Raw garlic

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Poultry

Duck manchon confit with porcini mushrooms

Shellfish and Seafood

Bay scallops with melted butter and parsley

Veal

Veal roast with asparagus

Desserts

Black cherry clafoutis

Desserts

Grape meringue tart

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Appetizers

Hot dog

Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).

Pork

Pork fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Sea fish

Grilled shad

Desserts

Caramel yule log

Desserts

Fig upside-down cake

Desserts

Chocolate and orange dessert

Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.