All dishes:

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

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

Veal

Roasted veal chop with tarragon

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Salads

Smoked fish and spinach salad

Desserts

Walnut pie

Desserts

Chocolate and orange dessert

Warm starters

Spinach and ricotta pie

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Orange givrée

Orange sorbet served in an orange.

Desserts

Apricot and almond ramekin

Sea fish

Sardines in oil with shallot

Poultry

Piigeon casserole

Sheep and Goats

Confit shoulder of lamb with spices

Beef

Beef tenderloin with basil, coriander and fresh mint en croûte

Pizza, Quiche, Tart and Pie

Green asparagus quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cold starters

Avocado mousse with smoked salmon

Sea fish

Grilled sea bream with citrus

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Game birds

Roast partridge

Desserts

Blueberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Poultry

Catalan-style chicken

Chicken with onions, prunes, pine nuts and tomato.

Poultry

Squab with duck foie gras

Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.