All dishes:

Appetizers

Gougères

France. Burgundy.
Speciality, small pastry puffs with cheese.

Appetizers

Parmesan breadsticks

Breadsticks : sticks of crisp and dry bread.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Sea fish

Salmon blanquette

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Desserts

Citrus fruits tart

Poultry

Duck breast cooked over vine shoots

Sea fish

Roast mediterranean style monkfish

Poultry

Squab with duck foie gras and black truffle in puff pastry

Veal

Sauteed veal with fennel

Warm starters

Shrimp in puff pastry

Pizza, Quiche, Tart and Pie

Leek tart

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallots, veal stock, pepper and cocoa.

Sheep and Goats

Lamb fillet with potatoes

Shellfish and Seafood

Seared bay scallop with lemon butter

Cheeses

Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.

Veal

Rack of veal with porcini

Poultry

Chicken supreme with black truffle slices

Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Appetizers

Fish tartar with lemon and herbs bites

Mushrooms, Vegetables, Pasta and Rice

Stuffed piquillo peppers with meat

Sea fish

Stockfish

Cod salted then air-dried.

Game birds

Quails with white grapes

Eggs

Scrambled eggs with salmon

Veal

Sauteed veal with porcini

Pork

Black pudding with Sarlat style potato

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.