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Les Entrées (Starters)
- Chicken Liver Terrine
- Pork Terrine
- Duck Rillettes
- Tapenade
- Anchoïade
- Oven-dried Tomatoes
- Aubergine Caviar
- Croque Monsieur with Ham & Comté Cheese
- Croque Madame
- Leeks with Vinaigrette
- Asparagus with Parsley Vinaigrette
- Poached Egg with Asparagus & Hollandaise Sauce
- Leek & Potato Soup with Wild Mushrooms
- Wild Garlic Soup
- Pea & Pancetta Soup
- Goat’s Cheese Salad
- Cheese Soufflé
- Watercress & Potato Soup with Quail Egg Croûtons
- Fish Soup with Saffron Mayonnaise
- Onion Soup with Comté Cheese
- Warm Crab with Tarragon Mayonnaise
- Mackerel with Lime
Les Viandes (Meat, Poultry & Game)
- Toulouse Cassoulet
- Poached Chicken with Sauce Gribiche
- Chargrilled Chicken Salad
- Spatchcocked Chicken
- Pork Belly Confit with Apples
- Pork Steaks with Mustard & Gherkin Sauce
- Maman’s Pot-roasted Pheasant
- Pan-roasted Guinea Fowl with Truffles & Leek
- Chicken Casserole in Red Wine
- Pan-fried Chicken with Garden Vegetable & Pancetta Ragoût
- Roast Leg of Lamb with Garlic & Lavender
- Sauerkraut with Pork
- Roast Lamb with Mediterranean Vegetables & Sauce Vierge
- Lamb Shanks Braised in Red Wine
- Duck Confit with Lentils
- Steak with Herb & Lemon Butter
- Black Pudding with Pears
- Steak Tartare
- Pan-fried Calves’ Liver with Capers, Parsley & Chervil
- Rabbit Casserole with Lemon & Garlic
- Venison Casserole
- Beef Bourguignon
Les Poissons (Fish & Shellfish)
- Scallops with Curry & Herb Butter
- Sautéed Tiger Prawns with Chilli & Garlic Butter
- Dover Sole with Lemon & Parsley Butter
- Fillets of Sea Bass with Caramelized Lemons
- Sea Bass Baked in Sea Salt with Chicory & Orange Salad
- Moules Marinières with Lemongrass & Chilli
- Niçoise Salad
- Roast Monkfish Fillet with Saffron-scented Mussel & Clam Ragoût
- Bouillabaisse
- Fillets of Sea Bream with Potato & Spring Onion Ragoût
- Pan-fried Red Mullet with Thyme
- Pan-roasted Salmon Steaks with Lime & Coriander Mayonnaise
- Pan-fried Fillets of Plaice with Butter & Almonds
- Cod, Coriander, Tomato & Garlic Parcels
Les Plats Végétariens (Vegetarian Dishes)
- Vegetable & Chickpea Couscous
- Wild Mushroom Risotto
- Tomato Tart with Goat’s Cheese
- Lime Risotto
- Provençal Vegetable Gratin
- Ratatouille Provençale
- Roquefort, Broccoli & Onion Quiche
- Chanterelle Mushroom & Herb Omelette
- Crêpes with Mushrooms & Tarragon
- Artichoke & Red Pepper Gratin with Goat’s Cheese
- Artichoke, Onion & Thyme Tart
Les Accompagnements (Sides & Salads)
- Cucumber Salad with Dijon Mustard & Chives
- Grated Carrot Salad with Chervil
- Garden Tomato & Onion Salad
- Braised Cabbage
- Peas with Pan-fried Pancetta & Cos Lettuce
- Braised Purple Artichokes with Lemongrass, Rocket & Parmesan
- Frisée with Pancetta
- Buttered Spinach with Lemon Zest
- Sautéed Potatoes with Parsley & Garlic
- Warm Crushed Potatoes with Coriander & Lime
- Fondant Potatoes with Confit of Garlic
- Potato Gratin with Aged Comté
- Large French Fries with Sea Salt
- Creamed Mashed Potatoes
- New Potato Salad with Hard-boiled Eggs & Sherry Vinaigrette
- Courgettes with Olive Oil & Thyme
- Buttered Green Beans with Shallots
Les Desserts (Desserts)
- Maman’s Apple Tart
- Apricot Tart
- Fruit Parcels in Filo Pastry
- Crème Brûlée with Raspberry Purée
- Suzanne’s Cake
- Summer Fruit Tart with Lime
- Lemon Tart with Lime Zest
- Coffee Crème Caramel
- Bitter Chocolate Mousse with Orange Zest
- Raspberry Clafoutis
- Orange Soufflé Pancakes
- Tarte Tatin with Rosemary & Toasted Almonds

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