All dishes:

Warm starters

Vol-au-vent

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).

Shellfish and Seafood

Grilled crab claws

Salads

Lobster salad

Desserts

Upside-down pear cake

Shellfish and Seafood

Tellines mariniere with thyme

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Salads

Crayfish tails salad

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Semi-hard cow's milk cheese covered with a thick layer of grape pomace.

Cheeses

Monsieur-Fromage

France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.

Freshwater fish

Pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Poultry

Mi-cuit duck foie gras

Served cold.

Sea fish

Grilled sea bass with fennel

Mushrooms, Vegetables, Pasta and Rice

Penne pasta in Arrabbiata sauce

Arrabiata sauce: tomato sauce simmered with garlic, pepper, fresh parsley or basil and sprinkled with grated pecorino romano.

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Desserts

Chocolate mousse

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, seafood and fishes.

Cheeses

Bear hill

United States. Vermont.
Semi-soft raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.

Desserts

Pineapple vacherin

Sheep and Goats

Rack of lamb with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Desserts

Red fruit pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Main meals

Mont d’or raclette

Raclette : melted cheese accompanied with sausage, potatoes and vegetables.

Poultry

Spit-roasted squab

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.