All dishes:

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes coated with chocolate.

Poultry

Souvarov pigeon wings

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

Desserts

French toast with caramelized apples

Desserts

Upside-down quince cake

Cooked meats

Prisuttu

Sea fish

Sea bream ceviche with citrus and sesame

Cheeses

Chavroux

Industrial soft cheese made from pasteurized goat's milk.

Desserts

Lemon miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Poultry

Duck bigarade

Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.

Desserts

Brioche

Sheep and Goats

Baron of lamb with porcini

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sea fish

Grilled sardines with rosemary

Sea fish

Trout fillets Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

Cheeses

Chiriboga

Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.

Main meals

Cold piperade

Cheeses

Pecorino

Sea fish

Stuffed turbot with morels

Desserts

Almond meringue

Cold starters

Avocado stuffed with shrimp

Sheep and Goats

Lamb with tapenade

Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.

Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Exotic fruit tart

Desserts

Rhubarb meringue tart

Condiments

Raw garlic