All dishes:

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Cheeses

Rove des garrigues

Fresh cheese from goat's milk flavored with herbs (lavender, rosemary, thyme).

Sea fish

Hake fillets with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 18 to 24 months.

Desserts

Peach Melba

Halved peaches and raspberry sauce with vanilla ice cream.

Sea fish

Grilled herrings with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Offal and tripe

Braised veal sweetbreads with morels

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Pork

Roast pork with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Poultry

Duck with green olives

Appetizers

Tapenade

Garlic, capers, anchovies, black olives, pepper and olive oil.

Desserts

Raspberry miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Desserts

Chocolate cake

Sheep and Goats

Saddle of lamb stuffed with black truffle

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sheep and Goats

Lamb ribs

Freshwater fish

Artic char a l’unilateral

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

Veal

Veal tenderloin with morels

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

Poultry

Roast spring chicken with morels

Freshwater fish

Truit with almonds

Mushrooms, Vegetables, Pasta and Rice

Cockle risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Shellfish and Seafood

Bitter-sweet shrimp

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Freshwater fish

Gudgeon russian style

Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.

Rabbit

Wild rabbit stew with grilled polenta