All dishes:

Cheeses

Smokey blue

United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.

Shellfish and Seafood

Scallops in lemon butter sauce

Game birds

Roast woodcock with wild mushrooms

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Veal

Veal tartare

Offal and tripe

Braised veal sweetbreads with Perigourdine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Sea fish

Turbot with seafood

Others

Croque-madame

Croque-monsieur with a fried egg or poached egg on top.

Shellfish and Seafood

Razor shell with lemon

Main meals

Pigeon pastilla

Game animals

Doe roast

Warm starters

Langoustine raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Desserts

Red fruit mousse

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Appetizers

Warm oyster canapé

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese from unpasteurised goat's, sheep's and cow’s milk with a natural rind.
Ripening : 2 weeks.

Others

Hamburger

Dish originating in Germany.
Sandwich consisting of two bruns topped with minced meat (beef) with raw vegetables, salad, condiments (pickle, onion) and a sauce.

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Sea fish

Sea bream fillets in parchment

Game animals

Roast hare

Offal and tripe

Merguez grillées

Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).

Condiments

Mint

Game birds

Flambé of woodcock

Game animals

Pan seared bison steak