All dishes:

Sea fish

Sautéed red mullet fillets

Pork

Roasted ham on the bone

Desserts

Brioche

Desserts

Pear pie

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Cooked meats

Saucisson brioché

Poultry

Coq au riesling

Pork

Pork trotters with white beans and black truffle

Poultry

Supreme of guinea-fowl

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

Desserts

Raspberry 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.

Sea fish

Grilled John Dory with fennel

Desserts

Hazelnut croquant

Cold starters

Guinea-fowl pâté

Served cold.

Sea fish

Trout fillets Gravlax

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Cold starters

Shrimp carpaccio

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

Sheep and Goats

Roasted rack of lamb with thyme and ratatouille

Beef

Rump steak with pepper

Main meals

Lamb-stuffed tomatoes

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Shellfish and Seafood

Bay scallops gratin with saffron

Veal

Veal escalope with chanterelles

Cheeses

Le Trou du Cru

France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.