All dishes:

Desserts

Peach mille-feuille

Pork

Spare-ribs

Sheep and Goats

Spit-roasted lamb with thyme

Poultry

Squab with black truffle

Salads

Chicken liver salad with balsamic vinegar

Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.

Sheep and Goats

Roast Pyrenees lamb

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : filled pasta smaller and less thick than raviolis.

Desserts

Pineapple charlotte

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

Poultry

Chicken with chanterelle

Sea fish

Sea bass in salt crust

Veal

Veal medallion with porcini

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Sheep and Goats

Saddle of lamb in puff pastry

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sea fish

Steamed salmon

Cheeses

Grana Padano

Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 9 to 16 months.

Beef

Beef tenderloin with black truffles

Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce made from crushed basil, garlic and olive oil.

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.

Sheep and Goats

Stuffed shoulder of lamb

Pair according to the stuffing.

Desserts

Chocolate pavé

Chocolate cake cut into cubes.

Offal and tripe

Lamb kidneys with mustard

Mustard sauce : hollandaise sauce with mustard.

Shellfish and Seafood

Scallop carpaccio with dill and basil

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

Poultry

Roast capon