All dishes:

Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Mushrooms, Vegetables, Pasta and Rice

Hummus

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

Sea fish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Sauces

Porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Sea fish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

Pork

Sautéed Toulouse sausage

Poultry

Duck confit with garden salad

Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

Pizza, Quiche, Tart and Pie

Chaource cheese soufflé tart

Desserts

Chocolate crêpe

Sea fish

Hake with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Desserts

Banana bread

Appetizers

Hot dog

Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).

Shellfish and Seafood

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Sautéed monkfish cheeks

Desserts

Ttriple chocolate and candied chestnut crêpe aumoniere

Poultry

Stuffed capon with mushroom and chestnuts

Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Desserts

Exotic fruit salad

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.