All dishes:

Pork

Barbecued pork

Sea fish

Fried fish

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Fruits

Red berries

Desserts

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Condiments

Saffron

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Cold starters

Vegetarian pâté

Served cold.

Desserts

Warm citrus fruit tart

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Sea fish

Grilled red mullet with olive oil

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Pork

Black pudding with potatoes

Desserts

Black cherry stuffed cake

Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Poultry

Warm duck foie gras with figs

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

Freshwater fish

Pike terrine

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Poultry

Duck confit with potatoes sautéed with garlic and parsley

Desserts

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.