All dishes:

Poultry

Creme Brulee with duck foie gras

Shellfish and Seafood

Mixed seafood grill

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Cooked meats

Goose paté with goose foie gras

Sea fish

Sea bass fillets and fennel

Poultry

Stuffed pigeon with black truffle

Cheeses

Tilsiter Switzerland

Switzerland.
Hard, raw cow's milk cheese with a washed rind.
Ripening : 3 months minimum.
Red label.

Sauces

Tartar sauce

Mayonnaise with capers, chives, pickles and chopped parsley.

Cheeses

Beaufort with nuts

Beef

Beef tenderloin in puff pastry with basil, coriander and fresh mint

Desserts

Victoria sponge

Sponge cake filled with whipped cream and berries.

Desserts

Chocolate, walnut and grape meringue tart

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Ice cream and sorbets

Fruit sorbet

Sauces

Devil sauce

Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.

Pork

Roast piglet

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Cheeses

Gubbeen smoked cheese

Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.

Beef

Hanger steak with shallots

Poultry

Young turkey with chestnut

Shellfish and Seafood

Razor shell with lemon

Beef

Steak-frites

Offal and tripe

Veal kidneys with cream

Cream sauce : béchamel sauce with cream.

Others

Snail cassolette with chanterelle

Cassolette : individual container for presenting a dish.