All dishes:

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Pork

Grilled Toulouse sausage with lentils

Freshwater fish

Trout almondine

Warm starters

Goat cheese raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sea fish

Grilled tuna with herbs

Offal and tripe

Calf’s liver with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Veal

Roasted rack of veal with cream and morels

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Desserts

Chocolate crêpe topped with caramel

Desserts

Rum baba with mirabelle plum jelly

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Desserts

Ttriple chocolate and candied chestnut crêpe aumoniere

Shellfish and Seafood

Bouzigues oysters

Sea fish

Atascaburras

Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.

Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé

Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Desserts

Brioche

Shellfish and Seafood

Langoustine and bay scallop skewers

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Sheep and Goats

Lamb in a gingerbread crust

Desserts

Pear in parchment