All dishes:

Poultry

Roasted duck breast

Shellfish and Seafood

Seared scallops with creamy mousseline spinach

Sea fish

Baked sea bream in salt crust with hollandaise sauce

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

Sea fish

Poached haddock and poached egg with cream

Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Sea fish

Skate with butter and capers

Salads

Langoustines salad with sesame oil

Sheep and Goats

Grilled lamb cutlets with herbs

Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, brown in color.
Ripening : over 5 months.

Pork

Pork filet mignon with porcini

Sheep and Goats

Breast of lamb confit

Veal

Veal chop with porcini and polenta

Cold starters

Lobster terrine

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.

Desserts

Chocolate Saint-Honoré

Puff or shortcrust pastry coated with choux pastry before baking, then covered with pastry cream and small cream puff topped with caramel around. The center of the cake is filled with whipped cream or chiboust cream (custard mixed with Italian meringue).

Warm starters

Comté cheese soufflé

Served hot.

Shellfish and Seafood

Brown shrimps

Sea fish

Capon in salt crust

Salads

Shrimp and citrus fruits salad

Desserts

Pear cake

Sea fish

Salmon in salt crust

Poultry

Roasted chicken with mushrooms

Mushroom sauce : sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).