Gilou

Large green olives from Puglia, Italy. They are fleshy, sweet, and have a buttery flavor. Ideal as an appetizer.

Artisanal dry-cured ham from the Basque Country, from black pied pigs. The meat is dark red, finely marbled, with an intense and fruity flavor.

A creamy soup made with pureed celeriac. Served with hazelnuts for crunch and sage for an herbaceous note.

Traditional pâté en croûte made with a pork and duck filling baked in shortcrust pastry. Enhanced with plum and pistachio for a sweet and savory touch.

Fresh diving-caught scallops, renowned for their quality. Served with a rich sauce made with scallop coral.

Short, tube-shaped pasta, served with Tuscan kale (cavolo nero). Sprinkled with pangrattato (fried breadcrumbs) for crunch.

Long, flat egg pasta served with a rich, slow-cooked sauce made with poultry livers. A rustic and flavorful dish.

Delicate white fish fillet, served with mussels, potatoes, and spinach. All enhanced by a saffron sauce.

Roasted or pan-seared duck meat, served with tender coco white beans and kale. A hearty and comforting dish.

Beef cheek slow-cooked until very tender and melt-in-your-mouth. Served with mashed potatoes enriched with bone marrow and chanterelle mushrooms.

Platter of three distinctive French cheeses: a Langres (washed rind soft cheese), a 24-month aged Comté (fruity pressed cheese), and a Brie de Meaux (bloomy rind soft cheese).

Gently poached pear in a flavored syrup, served with a warm chocolate sauce and fresh crème fraîche.

Moist steamed cake filled with mirabelle plums (small yellow plums). Served warm with vanilla crème anglaise.