All dishes:

Sheep and Goats

Crown of lamb cutlets

Sauces

Black truffle butter

Black truffle butter: butter with black truffle and Cognac.

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Desserts

Blueberry bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

Sheep and Goats

Blanquette of lamb with fresh mint

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Veal

Roast milk-fed veal with Saint Georges mushroom

Milk-fed veal : calf of less than 20 weeks milk-fed only.

Desserts

Strawberry pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Desserts

Strawberry zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Salads

Cervelat salad

Beef

Beef daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Poultry

Pan fried duck foie gras with black truffle

Served hot.

Desserts

Apple crepe

Sea fish

Grilled sea bream a l’unilateral

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

Offal and tripe

Tripous

Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.

Shellfish and Seafood

Spider crab and pistou

Pistou : Provencal sauce of crushed basil, garlic and olive oil.

Rabbit

Rabbit with prunes

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Veal

Veal escalope with chanterelle

Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef,pork) and spices (cinnamon, cloves, nutmeg) served in a simmered and reduced sauce.

Desserts

Strawberry tiramisu

Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

Poultry

Roasted duck breast

Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, brown in color.
Ripening : over 5 months.