All dishes:

Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Sea fish

Monkfish with lemon and bacon

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Pork

Jambon de Paris

Poultry

Grilled duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Cooked meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Desserts

Chocolate delice

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Main meals

Pigeon pastilla

Desserts

White chocolate and mandarin mousse

Game birds

Woodcock casserole with mushrooms

Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Cold starters

Lobster paté

Served cold.

Game birds

Spit-roasted pheasant

Sea fish

Scalop aumoniere

Poultry

Garlic chicken

Sea fish

Smoked salmon mousse

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Desserts

Chocolate soufflé with vanilla ice cream

Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Poultry

Grilled chicken