All dishes:

Game animals

Bordeaux style wild boar

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Poultry

Chicken with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.

Desserts

Orange crepe cake

Sheep and Goats

Braised lamb shank

Salads

Crab salad with grapefruit

Desserts

Cofee sponge cake

Desserts

Gingerbread charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cold starters

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Shellfish and Seafood

Bay scallop with fresh cream

Shellfish and Seafood

Scallop boudin

Sheep and Goats

Shoulder of lamb in salt crust

Salads

Rice and shrimp salad

Cheeses

Bethmale de chèvre

France. Pyrenees. Ariège.
Semi-hard pasteurized goat's milk cheese de pasta prensada no cocida with a washed orange rind.
Ripening : 4 months.

Cooked meats

Jambon de pays

Mushrooms, Vegetables, Pasta and Rice

Crab lasagne

Game birds

Wood pigeon breast with porcini

Main meals

Chicken tajine with almonds and dates

Poultry

Stuffed capon with black truffles

Sheep and Goats

Lamb with potatoes and onions

Cold starters

Beef bread with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Caramel and mascarpone

Beef

Beef tenderloin with red wine emulsion

Red wine emulsion: red wine brought to the boil, flambéed, then reduced with veal stock and crème fraîche before being added to butter and whisked.