All dishes:

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

Cheeses

Villageois cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Cheeses

Ossau-Iraty and black cherries jam

Sea fish

Roast John Dory

Desserts

Roasted pineapple with vanilla

Veal

Veal escalope with morel mushrooms

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Sea fish

Grilled red mullet with beurre blanc sauce

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

Beef

Oxtail with carrots

Cheeses

Fleur d’Audresselles

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.

Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Desserts

Chocolate and candied orange peel fruitcake

Sheep and Goats

Lamb casserole

Others

Lamb and chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Cold starters

Fresh sea urchin

Eaten raw with lemon.

Pork

Pork roast with apricot

Desserts

Caramelized apple crêpe