All dishes:

Cheeses

Epoisses

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

Poultry

Chicken supreme with black truffle

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

Cooked meats

Poultry liver pâté

Served cold or at room temperature.

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Pork

Cheek and pigtail stew

Sheep and Goats

Leg of lamb with garlic cream

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.

Warm starters

Porcini mushroom raviole

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

Rabbit

Sauteed rabbit with green olives

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Others

Chicken burger

Shellfish and Seafood

Lobster carpaccio with vanilla

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

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Cold starters

Avocado mousse with smoked salmon

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Desserts

Pineapple with kirsch sirup

Desserts

Pear tart

Beef

Grilled beef with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sea fish

Salmon in parchment with beurre blanc sauce

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