All dishes:

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Appetizers

Anchovy straw

Sheep and Goats

Grilled lamb with savory

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

Poultry

Pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Desserts

Molten chocolate cake and orange peel

Pork

Diots with red wine

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Poultry

Basque-style chicken

Sheep and Goats

Potato crusted lamb

Main meals

Chicken tajine

Tajine : stew of vegetables, fish or meat.

Desserts

Chocolate sponge cake

Beef

Pastrami

Smoked salted beef, sliced thinly.

Poultry

Mi-cuit duck foie gras

Served cold.

Salads

Citrus crab salad

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Sea fish

Sea bream with white wine

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

Ice cream and sorbets

Vanilla ice cream with raspberry coulis

Freshwater fish

Fish quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Eggs

Eggs in snow

Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cheeses

Ovelha amanteigado

Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.

Eggs

Shirred eggs

Poultry

Grilled chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.