All dishes:

Shellfish and Seafood

Prawns flambe with Cognac

Appetizers

Parma ham bruschetta

Freshwater fish

Pike-perch with black truffle cream

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened raw goat's milk cheese and mould on the rind.

Cheeses

Arpéa de brebis

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with washed rind.
Ripening : 4 to 8 weeks.

Sheep and Goats

Roasted milk fed lamb

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

Shellfish and Seafood

Oysters

Cheeses

Moses Sleeper

United States. California. Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 6 to 12 weeks.

Beef

Grilled beef cooked over vine shoots

Shellfish and Seafood

Scallops skewers with lemon sauce

Lemon sauce: lemon, olive oil.

Rabbit

Rabbit with black olives

Sea fish

Grilled shad with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Cheeses

Chavroux

Industrial soft cheese made from pasteurized goat's milk.

Shellfish and Seafood

Spiny lobster Thermidor

Spiny Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

Sheep and Goats

Roast sisteron lamb

Young lamb (70 to 150 days).

Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

Cold starters

Tomatoes stuffed with eggplant caviar

Cheeses

Rembrandt extra aged Gouda

Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.

Cheeses

Savaron

France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.

Cheeses

Claquebitou

France. Burgundy.
Fresh goat cheese.

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 60 days minimum.

Beef

Beef daube and mashed potato with black truffle

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.

Shellfish and Seafood

Seared Bay scallop with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Sea fish

Hake with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.