All dishes:

Poultry

Duck breast with olives

Sea fish

Bourride agathoise

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.

Sheep and Goats

Roast Pyrenees lamb

Desserts

Creme brulee with cinnamon

Poultry

Roasted duck fillet

Freshwater fish

Pike with parsley

Beef

Beef tenderloin with bone marrow

Sheep and Goats

Roast lamb

Poultry

Spit roasted pigeon

Poultry

Mi-cuit duck foie gras

Served cold.

Desserts

Mirabelle plum and almond meringue tart

Cheeses

Bethmale

France. Pyrenees.
Semi-hard cow's milk cheese.

Desserts

Dried fruit dessert

Beef

Tagliata

Tagliata : Italian cuisine. Thin slices of grilled beef served with a rocket salad and sauce vierge.

Cooked meats

Small chitterling sausage with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Freshwater fish

Pike terrine

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Speciality made with buffalo's milk by the pasta filata method.

Pork

Tonkatsu

Japan.
Breaded and fried pork chop served with shredded cabbage, Worcestershire sauce and karashi. (Chinese mustard).
Dish that is usually accompanied by rice and miso soup.

Sea fish

Sautéed red mullet fillets

Sea fish

Grilled sea bass with anise

Freshwater fish

Poached trout in white wine

Game animals

Roast saddle of hare