All dishes:

Warm starters

Morel mushroom puff pastry

Poultry

Roast young guinea fowl

Cheeses

Le Gruyère alpage réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Pork

Barbecued pork

Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Pork

Toulouse sausage with red wine

Sea fish

Salmon tartare with herb vinaigrette

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

Desserts

Chocolate mousse with caramel sauce

Poultry

Poultry quenelles with fresh cream

Beef

Roast beef in puff pastry with mushrooms

Desserts

Mango tart

Main meals

Cassoulet with goose confit

Salads

Spiny lobster salad

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Sea fish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

Salads

Langoustine tail salad

Desserts

Black plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Grilled pavé of tuna with herbs

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Fontainebleau with raspberries

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

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Cooked meats

Wild boar pâté

Served cold or at room temperature.

Shellfish and Seafood

Razor shell with lemon

Sea fish

John Dory fillets in puff pastry