All dishes:

Veal

Veal chop casserole

Veal chop with bacon, potato, onion, chicken stock and butter.

Cooked meats

Poultry and citrus fruit pâté

Sea fish

Roasted monkfish with lemon and bacon

Shellfish and Seafood

Marinated Bay scallop with citrus fruits

Main meals

Moules frites

Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

Freshwater fish

Pike fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cold starters

Oyster and mussel tartar

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Sea fish

Sole fillets

Sheep and Goats

Grilled lamb cutlets with herbs

Poultry

Capon with black truffles and porcini

Veal

Spring sautéed veal

Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Roast mediterranean style monkfish with bacon

Poultry

Tandoori chicken

Tandoori : marinated meat or fish coated with yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Desserts

Black plum tart

Desserts

Pear pound cake

Shellfish and Seafood

Scallops terrine

Desserts

Crepe Suzette

Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.

Salads

Zucchini salad

Cold starters

Sardine terrine

Freshwater fish

Pike terrine

Sauces

Shrimp butter

Butter mixed with mixed shrimp.