All dishes:

Desserts

Flan

Flan : beaten eggs with milk and flour, baked.

Shellfish and Seafood

Seared bay scallop with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Condiments

Pickles

Main meals

Dauphiné raviole with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Sea fish

Grilled sea bass with fennel and a squeeze of lemon juice

Sheep and Goats

Roasted saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sea fish

Grilled red mullet in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cold starters

Zucchini bread

Shellfish and Seafood

Grilled squids with olive oil and cooking salt

Condiments

Coriander

Warm starters

Spanakopita

Greece.
Many layers of filo pastry stuffed with spinach and shallot, egg, onion, feta or ricotta.

Sea fish

Grilled turbot

Sea fish

Salmon tartar with herb vinaigrette

Beef

Beef cheek with carrots

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).

Sea fish

Grilled salmon steak

Poultry

Bordeaux style duck confit

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Veal

Calf’s head

Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Soft-ripened raw cow's milk cheese.

Poultry

Chicken with zucchini

Desserts

Fig pavlova

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

Sheep and Goats

Grilled lamb skewers

Poultry

Duck with cranberries

Desserts

Rhubarb meringue tart