All dishes:

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Cheeses

Hidden Falls

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.

Shellfish and Seafood

Seared scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Pizza, Quiche, Tart and Pie

Provencal tomato tart

Desserts

Canelé of Bordeaux

Bordeaux speciality.

Game birds

Roast quails

Cheeses

Thomasville tomme

United States. Georgia.
Semi-soft raw cow's milk cheese with natural rind.

Poultry

Spit-roasted Challans duck

Desserts

Cofee eclair

Sea fish

Fresh salmon with asparagus

Cheeses

Tomme de Camargue

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Camargue.
Fresh cheese from sheep's milk flavored with powder thyme and bay leaves.

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Warm starters

Pan fried duck foie gras escalope with caramelized onion jam

Cooked meats

Poultry pâté

Cooked meats

Rillauds

Anjou speciality.
Pork belly with the rind browned and confit in fat.

Shellfish and Seafood

Bay scallop with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Desserts

Rhubarb tart

Desserts

Red fruit meringue tart

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Desserts

Vanilla mille-feuille

Desserts

Chocolate pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Freshwater fish

Trout with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Veal

Veal frikandel

Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.

Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.