All dishes:

Sauces

Aioli sauce

Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : filled pasta smaller and less thick than raviolis.

Beef

Tagliata

Tagliata : Italian cuisine. Thin slices of grilled beef served with a rocket salad and sauce vierge.

Poultry

Duck foie gras and grilled sesame toast

Served cold.

Sea fish

Grilled sea bass with anise and lemon

Poultry

Duck confit

Sheep and Goats

Grilled mutton

Sea fish

Baked sea bream in salt crust with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Freshwater fish

Carp in beer

Main meals

Chicken pastilla

Appetizers

Smoked salmon toast with a dash of lemon juice

Shellfish and Seafood

Octopus galician style

Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.

Veal

Provencal veal paupiettes

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with dark beer.

Desserts

Smoked salmon rolls with cottage cheese

Sea fish

Salmon and tuna ceviche

Cold starters

Shrimps in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Consommé and Soup

Lamb chorba

Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.

Condiments

Sweet curry

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Eggs

Black truffle omelette with mushrooms

Sea fish

Grilled slab of salmon

Poultry

Roast spring chicken with morels

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.