All dishes:

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Desserts

Quince and Roquefort cheese tart

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Desserts

Strawberry and rhubard tart

Salads

Cockles salad

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Sea fish

Grilled brill

Game birds

Provençal quail skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Salads

Tomato salad with garlic and parsley

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Beef

Roasted rib steak

Rib steak : rib of beef with bone attached.

Sea fish

Provençal sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

Veal

Grilled veal chop

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sea fish

Smoked salmon mousse

Desserts

Casse-museau

France. Occitania. Tarn. Brassac.
Crispy brioche made with sheep’s milk and a molten heart.

Salads

Crayfish salad with vinaigrette

Desserts

Spiced yule log with dried and candied fruits

Appetizers

Duck foie gras toast

Sea fish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.