All dishes:

Desserts

Rhubarb fig crêpe aumoniere with golden raisin cream

Sea fish

Roast red mullet

Main meals

Fish curry

Shellfish and Seafood

Citrus scallops skewers

Appetizers

Duck confit croquettes

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Poultry

Roast duck breast with honey and spices

Shellfish and Seafood

Shellfish gratin

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

Others

Frog legs with chanterelles

Shellfish and Seafood

Bay scallop gratin

Sheep and Goats

Roasted mutton

Game animals

Roasted venison with lingonberries

Cheeses

Fresh goat cheese with olive oil

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Warm starters

Roquefort puff pastry

Cheeses

Grana Padano

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.

Shellfish and Seafood

Scallops steamed with seaweed

Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Desserts

Chocolate almond brownies

Cold starters

Melons balls