All dishes:

Freshwater fish

Pike-perch quenelles with crayfish

Beef

Grilled beef with herbs

Shellfish and Seafood

Langoustine tartare with mango

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Orange crepe cake

Appetizers

Cheese bites

Fruits

Blackberry

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Game animals

Jugged young wild boar

Sea fish

Grilled salmon steak

Salads

Greek salad

Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.

Cheeses

Banon with honey

Warm starters

Goat cheese puff pastry with caramelized onions

Desserts

Apricot gratin

Cooked meats

Corsican charcuterie

Game animals

Doe fillet with figs

Sea fish

Grilled tuna

Salads

Shrimp salad

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

Cooked meats

Hare pâté with mushrooms

Served cold or at room temperature.

Main meals

Tomato rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.