Les asperges de saison, sauce mimosa
Steamed asparagus with egg and parsley dressing

Le suprème de pigeon sur rémoulade de céleri-rave et Boudin, vinaigrette aux noisettes
Tender pigeon breast on a celeriac and black pudding salad with hazelnut dressing

Les petits patés,(presque) comme á Pézenas
Spicy and minty lamb pies, with sultanas and harrissa, one of my favorites

La terrine de chêvre, pommes de terre rattes et betteraves
Goats cheese, ratte potatoes and beetroot terrine

La brandade de morue salée, sauce tapenade
Salted cod puree with olive sauce served in a baked tomato

La soupe de poisson mediterraneene
Traditional fish soup with rouille, grated cheese and garlic croutons

L'artichaut soufflé au Roquefort, petite ratatouille
Roquefort soufle served in a globe artichoke with spring vegetable ratatouille

Le cabillaud roti, casserole de flageolets au pistou
Roast cod fillet with creamed haricot beans and basil sauce

Le magret de canard et ragout de salsifis au saucisson
Tender duck breast with a roasted salsify casserole

L'estouffade de boeuf aux carottes glacées
Braised beef with glazed carrots in a rich red wine sauce

Le rabble de lapereau farci au boudin noir et aux pommes
Saddle of rabbit with sauteed apple, black pudding and potatoes