All dishes:

Pizza, Quiche, Tart and Pie

Scallop tart

Salads

Crab salad

Salads

Crudite salad

Do not serve fine wine.

Desserts

Cookie

Salads

Avocado and shrimp salad

Pork

Caramel pork

Shellfish and Seafood

Grilled crab

Desserts

Molten chocolate cake and orange peel

Salads

Shrimp and grapefruit salad

Desserts

Vanilla panna cotta

Sheep and Goats

Sautéed lamb with savory

Poultry

Chicken with black truffle

Desserts

Chocolate praline mousse

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

Poultry

Roast duck breast

Desserts

Panettone

Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.

Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Desserts

Coffee religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Desserts

Citrus dessert

Warm starters

Lobster raviole with black truffle cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.