All dishes:

Appetizers

Goat cheese bites

Pork

Roast piglet

Main meals

Lobster raviole with Newburg sauce

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Poultry

Sautéed duck foie gras with porcini mushrooms

Served hot.

Cold starters

Red mullet paté

Served cold.

Poultry

Duck breast with olives

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Warm starters

Beaufort cheese soufflé

Served hot.

Sea fish

Sardine fritters

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Warm starters

Gruyère cheese soufflé

Served hot.

Pizza, Quiche, Tart and Pie

Leek tart

Sea fish

Sardines in oil with shallot

Shellfish and Seafood

Shrimp 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).

Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Desserts

Strawberry soup and vanilla ice cream

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Desserts

Apricot pound cake

Veal

Veal tartare

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

Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.