All dishes:

Sea fish

Sea bass fillets with caviar

Poultry

Duck with spices

Cold starters

Avocado Roquefort

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw sheep's milk and mould on the rind.
Ripening : 2 to 3 weeks.

Desserts

Red fruit mousse

Desserts

Walnut tart

Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple tart with puff pastry.

Ice cream and sorbets

Cofee iced parfait and gingerbread

Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).

Game animals

Saddle of hare with fresh cream

Game birds

Quails with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Sea fish

Sole fillets with Dieppe sauce

Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.

Eggs

Quail eggs with green sauce

Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.

Poultry

Fattened chicken with morels

Sheep and Goats

Braised lamb shank

Mushrooms, Vegetables, Pasta and Rice

Shell spaghetti

Main meals

Fish gratin

Cooked meats

Brioche sausage roll with pistachio

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Cheeses

Cabecou

France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Desserts

Redcurrant vacherin

Shellfish and Seafood

Plancha-seared langoustine with black pepper

Pork

Pork filet mignon with prunes

Appetizers

Garlic bread

Bread with garlic butter.

Mushrooms, Vegetables, Pasta and Rice

Seafood lasagne