All dishes:

Shellfish and Seafood

Spiny lobster medallion Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Desserts

Roasted apricots with lavender ice cream

Main meals

Seafood platter

Sheep and Goats

Provençal mutton daube

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

Sea fish

Red mullet with eggplant caviar

Poultry

Braised Guinea fowl with figs

Desserts

Strawberries Cardinal

Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).

Poultry

Duck breast over vine shoots

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Desserts

Raspberry meringue cake

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Desserts

Ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).

Desserts

Red berry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Salads

Bay scallop salad

Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Sheep and Goats

Roasted shoulder of lamb

Salads

Citrus crab salad