All dishes:

Condiments

Ginger

Desserts

Strawberry meringue cake

Rabbit

Young rabbit with thyme flowers

Mushrooms, Vegetables, Pasta and Rice

Cumin-spiced roasted carrots

Poultry

Roast duck with pears

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Pizza, Quiche, Tart and Pie

Goat cheese and watercress tart

Appetizers

Woodstock canapé

Poultry

Pineapple chicken

Desserts

Roasted apricot and fresh almond tart

Desserts

Rice pudding with dried fruit

Poultry

Duck aiguillette with white grapes

Aiguillette : thin strips of chicken breast.

Sea fish

Stockfish

Cod salted then air-dried.

Sheep and Goats

Provencal sauteed lamb

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

Cold starters

Avocado mousse with smoked salmon

Sauces

Nantua sauce

Fish velouté with tomato soup and crayfish butter.

Game birds

Grilled wood pigeon à la goutte de sang with porcini raviole

Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.
Ravioles : filled pasta.

Shellfish and Seafood

Baked oysters

Poultry

Duck foie gras in brioche

Served hot.

Main meals

Macaronade

France. Occitanie. Hérault. Sète.
Mix of meat or fish with pasta and tomato sauce.

Shellfish and Seafood

Scallops with cider

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Desserts

Chestnut mousse

Desserts

Doughnuts