All dishes:

Salads

Spiny lobster salad

Beef

Grilled entrecote

Sea fish

Grilled sea bream a l’unilateral

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

Salads

Grilled goat crottin salad

Sea fish

Roasted cod

Others

Sterlet caviar

Russian caviar.

Offal and tripe

Lamb offal stew

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Sheep and Goats

Provençal-style sauteed lamb

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sheep and Goats

Grilled lamb fillet

Cooked meats

Dry sausage

Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Veal

Veal quenelles

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Desserts

Pistachio baklava

Appetizers

Scallops fritters

Desserts

Apricot clafoutis

Cooked meats

Trush pâté

Served cold or at room temperature.

Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Appetizers

Munster sablé

Served as an appetizer or before dessert.

Veal

Roasted rack of veal with porcini mushrooms

Shellfish and Seafood

Scallop skewers with grapefruit sauce

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Sea fish

Grilled sea bass with anise and lemon