All dishes:

Game birds

Roast quail with cherries and Sichuan pepper

Desserts

Passion fruit mousse with gingerbread

Cooked meats

Country style terrine and onion confit

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Shellfish and Seafood

Galician style octopus

Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.

Sheep and Goats

Saddle of lamb with boulangere potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.

Salads

Chicken liver salad

Sauces

White sauce

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

Main meals

Provençal tuna gratin

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Pizza, Quiche, Tart and Pie

Button mushroom tart

Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Poultry

Cold fried chicken

Cheeses

Le bleu 1924

France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.

Desserts

Hazelnut croquant with coffee and chocolate mascarpone mousse

Desserts

Mango tart

Cooked meats

Hare a la royale pâté

A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.

Cold starters

Asparagus mille-feuille

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Sea fish

Grilled brill

Salads

Tomato salad with garlic and parsley

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cheeses

Montasio

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind (Fresco : two months maximum, Mezzano : five to ten months, Stagionato : ten to eighteen months, Stravecchio : minimum of eighteen months).

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.