All dishes:

Cheeses

Ripened cheese

Salads

Bay scallop salad

Cold starters

Spiny lobster with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Salads

Caesar salad

Romaine lettuce and croutons with egg, garlic, parmesan, lemon juice, olive oil and Worcestershire sauce.

Others

Almas caviar

Caviar from Iran.

Sheep and Goats

Pan fried lamb chops Maintenon style

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Roasted sea bass with verbena

Sea fish

Monkfish in parchment

Cheeses

Imokilly Regato

Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.

Shellfish and Seafood

Bay scallop with braised endive

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Poultry

Squab with peas

Sea fish

Slab of salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Warm starters

Lobster in puff pastry

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with tuna

Salads

Zucchini salad

Fruits

Brasucado

France. Cevennes.
Cooking chestnuts over a wood fire in a large frying pan.

Desserts

Strawberry shortcake

United Kingdom.
Shortcake : sweet cake covered with a layer of fruit, juice and whipped cream.

Sea fish

Sea bass ceviche

Sheep and Goats

Stew of lamb with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened raw goat's milk cheese and mould on the rind.

Sheep and Goats

Roast shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Salads

Crab salad with citrus fruit

Main meals

Mique lotoise

France. Quercy.
A type of bread ball cooked in broth with meat (usually salt pork or ribs and shank, sometimes andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.