All dishes:

Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Desserts

Walnut and honey meringue tart

Cold starters

Sainte-Maure goat cheese and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sauces

Anchovy toast

Desserts

Strawberry meringue cake

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Sheep and Goats

Lamb in a gingerbread crust

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants

Sea fish

Grilled red mullet with herbs

Pizza, Quiche, Tart and Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

Desserts

Molten caramel cake

Desserts

Caramel dessert

Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Poultry

Pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.

Desserts

Baklava

Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Pizza, Quiche, Tart and Pie

Crab tart

Desserts

Red fruit salad

Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Desserts

Kiwi pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.