All dishes:

Desserts

Framboisier cake

Cake made with raspberries, sponge cake and cream.

Sheep and Goats

Seven hour shoulder of lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.

Desserts

Mirabelle plum bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Shellfish and Seafood

Squid stewed in their ink with rice

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

Salads

Langoustine tail salad

Appetizers

Green olives in brine

Poultry

Roasted squab with black truffle

Poultry

Pigeon with lingonberries

Sea fish

Tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Shellfish and Seafood

Langoustine carpaccio

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

Cold starters

Prawn carpaccio

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

Desserts

Passion fruit soufflé

Desserts

Coffee cake

Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Beef

Grilled beef with Colbert sauce

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

Shellfish and Seafood

Bay scallop carpaccio with lemon

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

Freshwater fish

Trout in parchment

Cold starters

Porcini carpaccio

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

Salads

Green salad