Shitaki mushroom and Porto sauce.

Veal chop steak one pound, rosemary, and garlic sauce with vegetables.

In red or white sauce.

Grill chicken with bechamel sauce, shrimps, calamari, and gratin with parmesan cheese.

Duck liver pate.

French onion soup.

Baked snails in garlic and parsley butter.

Chicken liver mousse and duck pate.

Mesclum salad with dijon dressing.

Red beet and endives salad, blue cheese, and walnut dressing.

Frisee salad with Bacon, croutons, and poached egg.

Sauteed shrimps, baby arugula, and yellow pepper coulis.

Caprese salad with eggplant.

Duck liver pate.

Cocktail of shrimps.

Chicken breast stuffed with mushroom and spinach, with basil mashed potato, and apple brandy sauce.

Grilled sirloin, green peppercorn sauce on side, and French fries.

Shitaki mushroom and Porto sauce.

Hanger steak with shallot and red wine seduction.

Braised lamb shank with flageolet beans.

Burger served on a French soft bun and brie cheese.

Chicken parmigiana with pasta in red sauce or mashed potatoes.

Roosted stew in red wine sauce and caramelized onions.

Duck confit and roasted potato.

Duck, pork, Italian sausage, garlic sausage, and white beans.

Mushroom and white wine sauce with yellow rice in azafran sauce.

Veal chop steak one pound, rosemary, and garlic sauce with vegetables.

Sweetbread steak, in mushroom sauce cream, with vegetables.

Grill chicken with bechamel sauce, shrimps, calamari, and gratin with parmesan cheese.

Seafood gratin, spinach, and bechamel.

Pan seared salmon with black olive mash potato.

Sauteed sea bass, basmati rice, and Provencal sauce.

Filet of sole in Meuniere sauce.

Crepes with spinach and shrimp.

Crepes with ham, swiss cheese, onion, and bechamel sauce.

Grilled shrimp with vegetables.

Seafood linguine.

Risotto mushroom porcini.

Penne with shrimps and arugula in red sauce.

Tortellini ricotta and spinach.

In red or white sauce.