All dishes:

Cheeses

Saingorlon

France. Rhône-Alpes.
Blue-veined pasteurized cow's milk cheese.

Consommé and Soup

Oyster and langoustine soup

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).

Others

Croque-madame with bechamel sauce

Bechamel sauce : Butter and flour (roux) made with milk or cream.

Cold starters

Stuffed avocado with prawn

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Sea fish

Roasted monkfish with saffron

Main meals

Chicken pastilla

Desserts

Apricot meringue tart

Main meals

Provencal tuna gratin

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sheep and Goats

Stew of lamb with black olives

Navarin : stew.

Sheep and Goats

Saddle of lamb with garlic cream

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

Sea fish

Sole fillets

Desserts

Chocolate delice

Veal

Roasted rack of veal

Salads

Fattoush

Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.

Cheeses

San Andreas

United States. California.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 4 months minimum.

Beef

Pan seared rib steak

Rib steak : rib of beef with bone attached.

Mushrooms, Vegetables, Pasta and Rice

Sauteed green asparagus with olive oil

Desserts

Zimtsterne

France. Alsace.
Soft almond biscuit.

Poultry

Stuffed capon with black truffle and porcini

Cheeses

Baked mozzarella

Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.

Desserts

Red fruits mille-feuille

Warm starters

Quenelles with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.