All dishes:

Desserts

Coffee crème brûlée

Sea fish

Balik salmon

Balik : smoked salmon from a fillet cut from the back of the salmon.

Mushrooms, Vegetables, Pasta and Rice

Ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Pear charlotte with caramel custard

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Poultry

Roasted duck with red fruits

Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Sea fish

Grilled turbot with beurre blanc sauce

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

Sheep and Goats

Lamb noisette and mushrooms

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

Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

Cooked meats

Mountain ham

Poultry

Duck manchon confit with red pepper

Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.

Salads

Cervelat salad

France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.

Warm starters

Sautéed duck foie gras escalope with figs

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Main meals

Fish tartare

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

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Appetizers

Stuffed piquillo peppers with cod

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.