All dishes:

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Game animals

Roast saddle of hare

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Offal and tripe

Roast veal sweetbreads

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

Mushrooms, Vegetables, Pasta and Rice

Hummus

Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.

Salads

Lentil salad with diced bacon

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Desserts

Pithivier

Cake made with almond cream and puff pastry.

Sea fish

Pavé of salmon with porcini mushrooms

Game birds

Partridge with red cabbage

Salads

Avocado and prawn salad

Desserts

Chocolate delice

Desserts

Blackberry tart

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus and morel mushrooms

Shellfish and Seafood

Crayfish gratin with white wine

Pork

Roast pork filet mignon

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Sea fish

Cod in green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.