All dishes:

Cold starters

Sea bass carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Desserts

Citrus fruits tart

Sauces

Roquefort sauce

Roquefort melted in milk with fresh cream.

Game animals

Doe fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Poultry

Duck foie gras with white grapes

Served hot, warm or cold.

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Desserts

Mirabelle compote

Cooked meats

Andouillette sausage with fresh cream

Sausage cooked with butter and deglazed with cream.

Poultry

Squab with porcini and grilled duck foie gras

Others

Ossetra caviar

Russian caviar.

Cooked meats

Salami with green olives

Desserts

Cremets d’Anjou

Egg white beaten with whipped cream and berries.

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with lees of cider.
Ripening : 2 to 3 months.

Desserts

Strawberry pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Eggs

Cheese omelette

Cold starters

Zucchini bread

Mushrooms, Vegetables, Pasta and Rice

Seafood spaghetti

Desserts

Poached pear and gingerbread

Ice cream and sorbets

Vanilla ice cream with raspberry coulis

Shellfish and Seafood

Seafood in fresh cream

Sauces

Sweet and sour sauce

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Fruits

Brasucado

France. Cevennes.
Cooking chestnuts over a wood fire in a large frying pan.

Poultry

Chicken skewers

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...