All dishes:

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Poultry

Duck confit with sautéed potatoes, garlic and parsley

Poultry

Spatchcocked chicken with herbs de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Beef

Grilled entrecote

Salads

Greek salad

Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.

Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

Game birds

Mallard with blackcurrant berry

Desserts

Red fruit cookie tulip

Cookie tulip : container for dessert (baked dough made with butter, egg white, flour and icing sugar).

Desserts

Prune tart

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Ice cream and sorbets

Quince sorbet

Poultry

Duck foie gras with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.
Served cold.

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.

Poultry

Braised duck with mushrooms

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Main meals

Fish tartar

Pizza, Quiche, Tart and Pie

Provencal tomato tart

Freshwater fish

Trout au bleu with hollandaise sauce

Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Sauces

Madeira sauce

Demi-glace (brown stock reduced) with Madeira.

Shellfish and Seafood

Grilled prawns and pineapple

Poultry

Stuffed fattened chicken

Pair according to the stuffing.

Sea fish

Smoked herring filets

Sea fish

Baked sea bream in salt crust

Pizza, Quiche, Tart and Pie

Goat cheese tart

Desserts

Savarin with red fruit

Savarin : kind of rum baba without raisins.