All dishes:

Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.

Desserts

Vanilla cheesecake

Sheep and Goats

Lamb with blueberries

Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

Cooked meats

Rabbit rillettes

Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Sheep and Goats

Lamb navarin with black olives

Navarin : stew.

Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Shellfish and Seafood

Roasted spiny lobster with sweet spicy butter

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Warm starters

Porcini mushroom raviole

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

Salads

Lobster salad with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Cheeses

Sofia

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Shellfish and Seafood

Squid stewed in their ink

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Cold starters

Langoustine and scallop terrine

Veal

Veal quenelles with morels

Warm starters

Goat cheese and tomato pizza

Sea fish

Blanquette of salmon

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.