All dishes:

Desserts

Frozen cherry soufflé

Served hot.

Beef

Roasted beef tenderloin with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Sea fish

Grilled sea bass fillets with almonds

Sea fish

Smoked salmon

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Desserts

Wild strawberry mille-feuille

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.

Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

Shellfish and Seafood

Shrimp raviole with langoustine

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

Poultry

Duck in a salt crust

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

Sea fish

Turbot with Champagne zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Shellfish and Seafood

Roasted langoustines with olive oil

Sheep and Goats

Lamb noisette in a gingerbread crust

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

Salads

Grilled chicken salad

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Cold starters

Vegetarian pâté

Served cold.

Desserts

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

Condiments

Cardamom

Poultry

Squab with porcini mushrooms and olives

Sea fish

Salt-crusted sea bass with beurre blanc sauce

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

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.