All dishes:

Sea fish

Monkfish with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Main meals

Chicken tajine with almonds and dates

Sauces

Lobster butter

Lobster meat with butter.

Sea fish

Grilled sole with melted butter

Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.

Sea fish

Sardines with shallot

Pork

Pork shoulder with diable sauce

France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Warm starters

Lobster raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Sea fish

Grilled turbot

Desserts

Raspberry soufflé

Served hot.

Eggs

Chanterelle omelette

Sauces

Mornay sauce

Bechamel sauce with grated cheese.

Fruits

Sugared almonds

Desserts

Chocolate marble cake

Desserts

Doughnuts

Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Semi-hard pasteurized cow's milk cheese.
Ripening : 5 to 6 months.

Others

Lamb and beef gyros

Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.

Mushrooms, Vegetables, Pasta and Rice

Cream of asparagus with morels

Cheeses

L’Ami du Chambertin

France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with washed rind.

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Desserts

Apple pie

Shellfish and Seafood

Scallops in lemon butter sauce

Eggs

Eggs mayonnaise

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

Desserts

Mirabelle plum tart

Sea fish

Slab of salmon with morel sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.