All dishes:

Shellfish and Seafood

Sautéed langoustine with chanterelle

Desserts and Sweet Courses

Roasted almond and fig tart

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Shellfish and Seafood

Ginger prawn

Desserts and Sweet Courses

Almond brownie

Desserts and Sweet Courses

Caramel dessert

Salads

Marinated salmon salad

Shellfish and Seafood

Scallops with a citrus butter

Poultry

Duck breast with peaches

Fruits

Wild strawberries

Veal

Veal filet mignon with chanterelles

Freshwater fish

Fried gudgeon

Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.

Miscellaneous

Provençal style snails

Snails with aioli sauce or tomato sauce.

Salads

Smoked fish and spinach salad

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Shellfish and Seafood

Citrus bay scallop skewers

Appetizers and Amuse-bouches

Shrimp fritters

Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

Cold starters

Langoustine cocktail

Langoustine salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Desserts and Sweet Courses

Fresh fruit tart

Beef

Flap steak with shallots

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Salads

Crayfish salad