All dishes:

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Desserts

Apricot ramekin

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Desserts

Milk chocolate

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Appetizers

Fish croquettes

Pizza, Quiche, Tart and Pie

Rabbit pie

Desserts

Frozen cherry soufflé

Served hot.

Desserts

Acacia flower fritters

Poultry

Duck breast with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Roasted peaches with rosemary

Poultry

Roasted capon with figs

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Desserts

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Sea fish

Grilled red mullet

Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

Shellfish and Seafood

Bay scallops with black truffle

Beef

Grilled entrecote

Poultry

Coq au Chambertin

Beef

Rump steak with pepper

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.