All dishes:

Sea fish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Game animals

Venison stew with Burgundy wine

Sauces

Horseradish sauce

Velouté with grated horseradish.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Clam pasta with parsley.

Cooked meats

Dry sausage

Warm starters

Pan fried duck foie gras escalope with porcini

Sheep and Goats

Roast Pyrenees lamb

Desserts

Rhubarb meringue compote

Poultry

Duck bigarade

Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.

Desserts

Roasted apricot with lavender ice cream

Cheeses

Brocciu passu

France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.

Sea fish

Sea bream ceviche with citrus and sesame

Poultry

Grilled chicken

Sea fish

Marinated salmon

Desserts

Far Breton with prunes

Sauces

Perigueux sauce

White wine or Madeira reduction with a blond roux and diced black truffles.

Cheeses

Thomasville tomme

United States. Georgia.
Semi-soft raw cow's milk cheese with natural rind.

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Game animals

Wild boar fillet with black truffle in puff pastry

Sea fish

Sea Bream carpaccio with lemon sauce

Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Shellfish and Seafood

Imperial fried shrimp

Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.