All dishes:

Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

Poultry

Roasted duckling with peaches

Duckling : young duck.

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Freshwater fish

Roast pike-perch

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Offal and tripe

Veal sweetbreads with asparagus tips

Poultry

Goose confit

Served hot.

Desserts

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.

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Poultry

Squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Desserts

Almond pistachio baklava

Appetizers

Parma ham bruschetta

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Condiments

Ginger

Cooked meats

Venison pâté

Served cold or at room temperature.

Salads

Langoustines salad with sesame oil

Cheeses

Stolwijker kaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.

Fruits

Red berries

Game birds

Roasted wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Pizza, Quiche, Tart and Pie

Sicilian pizza

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

Main meals

Mutton couscous

Pair according to the hotness of the harissa spice.

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Quince Tarte Tatin