All dishes:

Beef

Bordeaux style beef tenderloin

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Game animals

Saddle of hare

Desserts

Dark chocolate dessert

Cheeses

Gorgonzola dolce

Italy. Lombardy.
Blue-veined cow's milk cheese.
Ripening : less than 3 months.

Pork

Pan seared Toulouse sausage

Cheeses

Kunik

United States. New York.
Triple cream pasteurized goat's and cow’s milk cheese with a white mould rind.

Main meals

Seafood platter

Desserts

Red fruit dessert

Desserts

Mirabelle plum and almond tart

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles: small potatoes (diameter between 18 and 35 millimeters).

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Salads

Crab salad

Warm starters

Pan fried goose foie gras escalope

Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Poultry

Duck foie gras with morels

Served cold.

Pizza, Quiche, Tart and Pie

Tuna pizza

Freshwater fish

Grilled tilapia

Desserts

Wild strawberries mille-feuille

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.

Warm starters

Spinach and ricotta tart

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Pizza, Quiche, Tart and Pie

Crab tart

Sea fish

Roast sea bream

Sauces

Anchovy sauce

Sauce with anchovies, shallot, oil and herbs.

Sauces

Bordelaise sauce

Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.