All dishes:

Shellfish and Seafood

Roasted langoustines with fresh cream

Sheep and Goats

Roasted rack of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Pizza, Quiche, Tart and Pie

Anchovy pizza

Game birds

Woodcock casserole with mushrooms

Desserts

Fruits clafoutis

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Sheep and Goats

Roast lamb with garlic

Pork

Smoked pork shoulder

Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.

Sea fish

Grilled red mullet fillets

Desserts

Strawberries and cream

Mushrooms, Vegetables, Pasta and Rice

Sautéed mushrooms

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Mushrooms, Vegetables, Pasta and Rice

Spinach

Warm starters

Salmon puff pastry

Appetizers

Seafood bites

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sea fish

Raw salmon

Cold starters

Zucchini bread

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Desserts

Caramel dessert