A soup made with a chicken boullion and French saffron base with snails and fennel.
Three snails baked and served in their shells and three with shallots and foie gras.
A mixed green salad with sauteed snails, mushrooms, and duck confit.
Snails done as a red wine ragout with tomatoes, garlic, onion, lardon, and parsley; from Bordeaux.
Fresh raspberries and strawberries macerated in French brandy with a dash of southern French casis liquor served with local French vanilla ice cream.
Not all diners in a party must order the snail menu.
A tomato, garlic, and bread soup; a traditional recipe from the southwest of France.
A quiche made with local eggs, onions, lardon, and cheese, with a hand-made pie crust; a traditional recipe from France and not your usual eggy pie of anglo-american gastronomical infamy.
Six snails baked in their shells with parsley butter and no garlic; imported from France.
A provencal vegetable medley with a baked cheese topping; not the last refuge of over produced tomatoes.
What you came for.
Four U-10 shrimp baked with boursin cheese in parchment.
House made crepe filled with lobster, bay scallops, and mushrooms in a bechamel sauce.
A stew like dish made with fresh veal, mushrooms, chestnuts, and parsnips in white wine; France's national dish.
A duck leg and thigh dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
A boneless quail filled with duck foie gras, cranberry, and ground goat stuffing, then roasted with herbs de Provence and finished with a southern French cassis liquor sauce.
A southern French white bean casserole cooked a couple of days with our local house beef sausage, French roast pork, lardon, kielbasa sausage, and duck confit.
to crown the meal
So well known, no description is needed.
Fresh strawberries and raspberries marinated in cognac and brown sugar, served over local French vanilla ice cream.
An adapted Elizabeth David recipe made with ricotta cheese and almond flour finished with local cherry ice cream; not a cheese cake or from a factory.
An apple and walnut cake served with local French vanilla ice cream.
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