All dishes:

Sheep and Goats

Lamb with rosemary and tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Pizza, Quiche, Tart and Pie

Fresh goat cheese quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Cheeses

Vendôme cendré

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

Sea fish

Raw salmon with asparagus

Salads

Avocado and salmon salad

Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

Desserts

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

Shellfish and Seafood

Scallop skewers with coral sauce

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

Sea fish

Grilled sea bass with fennel

Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Others

Beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Sea fish

Fried smelt

Appetizers

Langoustines fritters

Salads

Duck foie gras salad with morels and black truffle

Salads

White bean salad

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.

Sea fish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Pork

Pork roast with red cabbage

Desserts

Roasted figs with honey

Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.Pressed and cooked cheese made from cow's milk.