All dishes:

Salads

Shrimp salad

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Condiments

Oregano

Sheep and Goats

Herb-crusted lamb fillet

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pork

Caramel pork

Desserts

Exotic fruit tart

Ice cream and sorbets

Lemon sorbet

Sheep and Goats

Lamb with rosemary

Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

Cheeses

Tomme de brebis Corse

France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.

Cooked meats

Lark pâté

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Chicken with black olives

Poultry

Duck confit with eggplant salad

Main meals

Monkfish curry

Poultry

Braised pigeon with cabbage

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Hazelnut croquant

Pork

Pork filet mignon with figs

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Desserts

Melon with red berries