All dishes:

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.

Sea fish

Grilled sea bass with lemon

Poultry

Chicken quenelles with fresh cream

Sheep and Goats

Lamb fricassee with herbs

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Salads

Rice and crab salad

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.

Warm starters

Pan fried duck foie gras escalope with porcini

Shellfish and Seafood

Scallops with lemon zest

Pork

Grilled Toulouse sausage with lentils

Freshwater fish

Artic char with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Sea fish

Sea bream a la provencale

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

Veal

Veal filet mignon with chanterelle

Sea fish

Roasted sea bass with fennel and star anise

Appetizers

Goat cheese toast with honey and thyme

Freshwater fish

Trout au bleu

Blue: cooked in court-bouillon and vinegar.

Pizza, Quiche, Tart and Pie

Leek pie

Mushrooms, Vegetables, Pasta and Rice

Green asparagus

Beef

Beef carpaccio with Parmesan cheese

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

Shellfish and Seafood

Seared scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Poached haddock and poached egg with cream

Desserts

Dessert with candied fruit

Cheeses

Abondance

France. Haute-Savoie. Abondance.
Hard raw cow's milk cheese.

Salads

Marinated salmon salad

Cold starters

Bacon cake