All dishes:

Shellfish and Seafood

Roasted oysters

Game animals

Wild boar roast

Desserts

Chocolate praline hazelnut mousse

Sea fish

Sole fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Salmon in parchment with herb sauce

Sea fish

Pavé of salmon with roasted fennel

Desserts

Pineapple fritters

Poultry

Stuffed wood pigeon with porcini mushrooms and duck foie gras

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Sauces

Garlic butter

Garlic butter : butter with garlic.

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Sea fish

Smoked shad

Desserts

Fig meringue tart

Desserts

Strawberry salad

Main meals

Goose cassoulet

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Red velvet cake

United States.
Layered red chocolate cake covered with cream cheese or roux frosting.
Traditionally served at Christmas or Valentine's Day.

Desserts

Apple and hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Salads

Crayfish tail salad

Desserts

Pear and spices tarte Tatin

Game birds

Roasted mallard with black truffle juice

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

Game birds

Woodcock casserole

Beef

Chateaubriand

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