All dishes:

Shellfish and Seafood

Sauteed squid with garlic and parsley

Sea fish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Shellfish and Seafood

Langoustine tartare

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

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Condiments

Cumin

Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Shellfish and Seafood

Shrimp raviole with langoustine

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Warm starters

Crottin de Chavignol puff pastry

Salads

Celery salad

Desserts

Pound cake

Desserts

Mirabelle plum compote

Sea fish

Sea bass with black truffle

Desserts

Pineapple flambé

Slice of pineapple flambéed with rum

Poultry

Duck breast with chanterelles

Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Consommé and Soup

Frog legs velouté

Velouté  : soup with cream and egg yolk added.

Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Ice cream and sorbets

Candied fennel and vanilla ice cream

Salads

Spiny lobster salad

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

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

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.