All dishes:

Desserts

Vanilla dessert

Desserts

Peach tart

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Desserts

Bananas flambé

Sea fish

Provençal hake

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

Desserts

Roasted pineapple with caramel

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Veal

Cushion of veal with chanterelle

Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

Ice cream and sorbets

Mandarin sorbet

Pork

Grilled pork with thyme

Desserts

Roasted pineapple

Desserts

Walnut baklava

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Desserts

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Game animals

Roasted haunch of venison

Haunch : leg.

Poultry

Roasted squab with black truffle juice

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

Desserts

Mango upside-down cake with caramel

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Cold starters

Langoustines and bay scallop paté

Served cold.

Poultry

Sautéed duck foie gras with porcini mushrooms

Served hot.

Cooked meats

Roasted andouille de Guéméné with apple compote and white wine sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

Desserts

Chocolate tart topped with caramel