All dishes:

Desserts

Cherry compote

Sea fish

Grilled slab of tuna with herbs

Pork

Diots with polenta

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

Cold starters

Marbled duck foie gras with almonds

Shellfish and Seafood

Oysters with sea jelly

Poultry

Pigeon with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Veal

Piccata milanese

Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.

Desserts

White chocolate merveilleux

Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.

Desserts

Floating island with pistachio slivers

Desserts

Cinnamon brownie

Desserts

Soufflé omelette with apricot

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.

Desserts

Apple and walnut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Cheeses

Remoudou

Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.

Veal

Fricandeau of veal

Fricandeau : thinly sliced veal larded and braised.

Desserts

Exotic fruit dessert

Poultry

Chicken with Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Appetizers

Salmon roe canapé

Rabbit

Rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Shellfish and Seafood

Grilled shrimp scampi

Scampi: langoustine without head.

Salads

Mixed salad

Salad with various foods in addition to raw vegetables seasoned with herbs and vinaigrette.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.

Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

Main meals

Morvandelle pote

Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.