All dishes:

Pork

Diots with cabbage

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Salads

Smoked trout salad

Desserts

Almond meringue

Poultry

Pigeon with turnips

Appetizers

Tapenade toast

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Shellfish and Seafood

Clam and green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Shellfish and Seafood

Scallops with melted butter and parsley

Fruits

Pawpaw

Warm starters

Pineapple and goat cheese in parchment

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Salads

Avocado and shrimp salad

Sea fish

Sardines in oil with potatoes

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.

Sea fish

Grilled sea bass with carrots

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Beef

Beef tenderloin with black truffles

Rabbit

Wild rabbit stew with grilled polenta

Veal

Veal chop with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Poultry

Galette with chicken

Galette : savory crepe.

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Shellfish and Seafood

Dog cockle with persillade sauce

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

Desserts

White fruit dessert