All dishes:

Pork

Lomo en adobo

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

Poultry

Roasted squab with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Beef

Beef tenderloin with mushrooms

Poultry

Salmi of guinea fowl with cabbage

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Desserts

Pound cake

Sheep and Goats

Leg of lamb with provencal herbs

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

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Desserts

Orange bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Cold starters

Salmon rillettes

Desserts

Peach zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Desserts

Peach meringue tart

Offal and tripe

Lamb kidneys with mushrooms

Salads

Avocado with shrimp and grapefruit salad

Sea fish

Red mullet with eggplant caviar

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : meat joint from below the knee.

Sea fish

John Dory fillets with cream

Pork

Pork filet mignon with peach

Sheep and Goats

Grilled saddle of lamb

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

Shellfish and Seafood

Shrimp curry with pineapple and coconut milk

Desserts

Chocolate eclair

Shellfish and Seafood

Lobster stew

Sea fish

Roast sea bass

Sea fish

Grilled sea bream with fennel in a beurre blanc sauce

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

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.