All dishes:

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Shellfish and Seafood

Scallops gratin

Beef

Provencal beef daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Pork

Pork filet mignon with chorizo

Desserts

Lemon soufflé

Served hot.

Shellfish and Seafood

Langoustines a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Salads

Sauteed porcini salad

Poultry

Duck with turnips

Sea fish

Cod with hollandaise sauce

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

Poultry

Duck confit with lentils

Pork

Pork filet mignon with acacia honey

Poultry

Pigeon with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Appetizers

Goat cheese toast with honey and thyme

Pork

Pork colombo

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Sea fish

Marinated salmon

Fruits

Brasucado

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

Mushrooms, Vegetables, Pasta and Rice

Blintz with caviar and cream

Cold starters

Smoked fish platter with dill

Desserts

Upside-down mango cake with caramel

Desserts

Dried fruit dessert

Game birds

Roast partridge

Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Sea fish

Whole roasted turbot with black truffle juice

Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.