All dishes:

Sheep and Goats

Lamb and eggplant

Eggs

Oeufs en meurette

Poached eggs with red wine sauce, bacon and onion compote.

Pizza, Quiche, Tart and Pie

Porcini and duck gizzards tart

Desserts

Lemon and mascarpone macaron

Macaron : cupcake made with two meringue cookies and a cream or ganache between them.

Sea fish

Goujonnettes of sole with rosemary

Goujonnette : small fish fillet cut on the bias.

Sea fish

Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

Sheep and Goats

Braised lamb chops with rosemary

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Cooked meats

Pork pâté

Served cold.

Cheeses

Tomme de chèvre

Semi-soft goat's milk cheese.

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Poultry

Chicken with mushrooms

Cold starters

Salmon pâté

Served cold.

Veal

Provencal veal paupiettes

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

Main meals

Aligot and grilled sausage

Sea fish

Hake fillet with meuniere sauce

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

Ice cream and sorbets

Cherry sorbet

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue unpasteurised cow's milk cheese.

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Goose foie gras

Served cold.

Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

Sea fish

Sardines with shallot

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Poultry

Roasted squab with black truffle