All dishes:

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Beef

Roasted bone marrow

Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Sea fish

Sea bream with chanterelles

Veal

Veal quenelles

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Desserts

Salted butter caramel crêpe

Eggs

Soufflé omelette

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Desserts

Honey soufflé

Served hot.

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

Salads

Smoked salmon and avocado salad

Pizza, Quiche, Tart and Pie

Goat cheese and watercress tart

Salads

Mixed salad

A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.

Rabbit

Rabbit with herbs

Sheep and Goats

Grilled lamb skewers

Sea fish

Sea bream fillets in parchment

Desserts

Pithivier

Cake made with almond cream and puff pastry.

Poultry

Squab with porcini mushrooms and grilled duck foie gras

Desserts

Red fruit panna cotta

Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Eggs

Mushroom and black truffle omelette