All dishes:

Salads

Smoked fish and spinach salad

Sauces

Guacamole

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Cooked meats

Trush pâté

Served cold or at room temperature.

Cold starters

Avocado with vinaigrette

Desserts

Hazelnut croquant

Desserts

Candied rhubarb and strawberry

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Eggs

Shirred eggs with gorgonzola

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Appetizers

Cheese croquettes

Shellfish and Seafood

Fried squid rings

Main meals

Zucchini moussaka

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Cheeses

Provolone

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk.

Shellfish and Seafood

Clams au gratin

Desserts

Chocolate yule log with pistachio cream

Shellfish and Seafood

Grilled bay scallops

Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Shellfish and Seafood

Razor shell with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sheep and Goats

Saddle of lamb with red wine sauce

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Pork

Pineapple pork