All dishes:

Game birds

Grilled quail

Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Sea fish

Grilled salmon with herbs

Desserts

Red fruit panna cotta

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Sheep and Goats

Grilled leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Grilled sea bass with chanterelles

Consommé and Soup

Fish soup

Freshwater fish

Stuffed trout with almonds

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

Veal

Veal escalope with cream sauce and morels

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Main meals

Fish tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Candied chestnut cream crêpe aumoniere with dark chocolate sauce

Appetizers

Anchovies and green olives

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Duck confit with fresh pasta

Appetizers

Smoked eel rillettes with toast

Sheep and Goats

Lamb navarin with spices

Navarin : stew.

Beef

Braised beef

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Salads

Herring salad

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Beef

Beef daube with green olives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.