All dishes:

Cooked meats

Young rabbit paté

Served cold or at room temperature.

Poultry

Roasted duck with black truffle sauce

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

Desserts

Pear in parchment

Cheeses

Semi-hard cheese

Eggs

Chanterelle omelette

Desserts

Praline bavarian cream

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

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Etxegarai

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Desserts

Savarin with red berries

Savarin : kind of rum baba without raisins.

Sea fish

Lumpfish roe

Warm starters

Apple and Camembert cheese gratin

Poultry

Roast pigeon with duck foie gras

Poultry

Grilled duck breast with porcini mushrooms

Sea fish

Anchovies in salt

Cooked meats

Mountain ham

Cold starters

Ham on the bone cake

Poultry

Duck breast with cherries

Poultry

Roast chicken with garlic

Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

Sheep and Goats

Lamb in parchment

Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.