All dishes:

Poultry

Duck foie gras croquettes

Appetizers

Smoked salmon toast with cottage cheese

Desserts

Lemon tart

Salads

Fresh goat cheese salad

Game birds

Spit-roasted woodcock

Cold starters

Vegetarian pâté

Sheep and Goats

Lamb fillet in puff pastry

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Cooked meats

Sabodet

Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.

Shellfish and Seafood

Lobster claw americaine

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Sheep and Goats

Grilled lamb and ceps

Shellfish and Seafood

Baked oysters with caviar

Warm starters

Goat cheese and tomato in puff pastry

Sea fish

Sea bream tartar with citrus

Poultry

Duck manchon confit

Cooked meats

Goose paté with goose foie gras

Cooked meats

Figatellu

Fresh sausage composed mainly of meat and pork liver with garlic.

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.

Freshwater fish

Pike terrine

Cooked meats

Andouille sausage

Pork sausage using the large intestine of the pig.
Served cold as first course.

Mushrooms, Vegetables, Pasta and Rice

Blintz with crab and potatoes with curry

Desserts

Rhubarb meringue compote

Offal and tripe

Pan fried lamb’s kidneys

Eggs

Morel omelette