All dishes:

Appetizers

Shrimp and lemon juice

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes with duck confit

Croquette with chopped duck confit and mashed potatoes or white sauce.

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.

Desserts

Roasted pineapple in butter

Appetizers

Radish and butter

Radishes served with salt and butter.

Beef

Grilled hanger steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Eggs

Cloud eggs

Beaten egg white with egg yolk and grated cheese.

Poultry

Roasted poultry with red berry sauce

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Desserts

Raspberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sea fish

Roast red mullet

Game animals

Marinated venison in red wine

Cheeses

Gouda Holland

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.

Shellfish and Seafood

Whelk tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Chocolate and hazelnut meringue tart

Ice cream and sorbets

Apricot ice cream

Sea fish

Hake fillet with tomato

Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cold starters

Shrimp canapé

Main meals

Tartiflette with Mont d’or

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

Shellfish and Seafood

Langoustine tartare with mango

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.