All dishes:

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Shellfish and Seafood

Plancha-seared langoustine with black pepper

Desserts

Strawberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Consommé and Soup

Oyster and langoustine soup

Desserts

Fruit bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Sheep and Goats

Rosemary lamb with ratatouille

Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.

Desserts

Walnut meringue tart with honey caramel sauce

Desserts

Raspberry and morello cherry meringue cake

Warm starters

Ham puff pastry

Sheep and Goats

Roasted lamb noisette

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

Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Poultry

Warm goose foie gras

Pork

Sautéed Toulouse sausage

Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Veal

Roasted veal chop

Shellfish and Seafood

Scallops with hebrs

Cooked meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

Desserts

Passion fruit cheesecake

Shellfish and Seafood

Sauteed langoustine

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Others

Chow mein

Chow mein : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts), all bound in a starch-thickened sauce.Serve with stir-fried noodles (Yakisoba).