All dishes:

Sea fish

Grilled sea bream a l’unilateral with spices

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cheeses

Ash-ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Pork

Stuffed pig’s trotter with black truffle

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Exotic fruit tart

Sea fish

Sea bream fillets in parchment

Desserts

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Spit roasted Bresse chicken

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Veal

Veal fillet with morel mushrooms

Sea fish

Sea bass tartare

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

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Poultry

Squab with black truffle

Cheeses

Coolea with cumin seed

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

Shellfish and Seafood

Flat oysters

Sea fish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Shellfish and Seafood

Bay scallops with butter

Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

Desserts

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.