All dishes:

Desserts

Pear ambassadeur

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).

Salads

Tomato and Mozzarella salad

Desserts

Pear and almond meringue tart

Desserts

Melon soup

Sea fish

Grilled sea bass with anise

Game birds

Roast partridge with black truffle

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Sheep and Goats

Grilled lamb

Desserts

Blackberry panna cotta

Shellfish and Seafood

Spiny lobster stew

Desserts

Hazelnut croquant with cofee and chocolate mousse with mascarpone

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.

Shellfish and Seafood

Grilled Bay scallop

Desserts

Almond tuiles

Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.

Warm starters

Quenelles with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.

Cooked meats

Smoked ham

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : meat joint from below the knee.

Cheeses

Olivia

France. Provence. Sisteron.
Soft-ripened unpasteurised goat milk cheese flavored with mashed black olives and decorated with an olive and two savory leaves.

Main meals

Aligot and grilled Toulouse sausage

Desserts

Rabote picarde

France.Apple coated with puff pastry.

Desserts

French toast and vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Tuna ceviche