All dishes:

Cheeses

Semi-hard cheese

Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

Desserts

Roasted figs with honey

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Freshwater fish

Trout in parchment

Shellfish and Seafood

Roasted spiny lobster with sweet spices

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.

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Poultry

Duck ham

Sheep and Goats

Herb-crusted lamb fillet

Sheep and Goats

Roast lamb with thyme

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cold starters

Duck foie gras 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.

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Sea fish

Monkfish skewers with diced bacon

Shellfish and Seafood

Bay scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Appetizers

Smoked eel rillettes with toast

Cooked meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Main meals

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.

Warm starters

Snails in bread crust

Dish made with bread dough.

Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.