All dishes:

Sea fish

Pan fried sea bass

Desserts

Queen of Sheba cake

Chocolate and almond cake.

Game animals

Saddle of hare cooked on the spit

Shellfish and Seafood

Sauteed squid with garlic and parsley

Desserts

Strawberry gratin with rhubarb

Sea fish

Sole fillets in a beurre blanc sauce

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

Cooked meats

Rillauds

Anjou speciality.
Pork belly with the rind browned and confit in fat.

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Salads

Crab salad with citrus fruit

Poultry

Roasted squab wings

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.

Desserts

Plum pavlova

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

Poultry

Pigeon a la provencale

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

Sheep and Goats

Lamb fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Cooked meats

Jura raw ham

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Game birds

Roast pheasant with porcini

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts and mixed with olive oil and liquid cream. vinegar, cayenne pepper, and salt to taste.

Pork

Parsley ham

Ham sliced in cubes cooked in a broth with white Burgundy wine with mustard and wine vinegar, jelly with parsley coated and flavored (with onion, shallot, thyme, bay leaves, garlic...).

Poultry

Duck with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Beef

Grilled beef with herbs