Artichokes "à la barigoule" Sweet pepper salad Devil's whims Bread Fingers with olive oil Lobsters salad with fresh truffles and celery Aubergines Caviar

Vegetables flux Mashed potatoes with garlic and black olives Tian Cake of artichokes with anchovies Gourmets's raw vegetables "à la niçoise" Mushrooms stuffed "à la vauclusienne" Mill's onions

Zuchini Soup Aunt Yvonne's Soup with Pesto Frozen Soup for hot season

Lamb leg stuffed with anchovies and black olives Rabbit thighs with farigoulette Mullets in curlpaper Burbot with olive oil Lou duck steaklet with bot pine nuts from Landes Crackling of Fresh anchovy with aïoli PiccolatBoles or Catalane Pellets Kidneys "à l'Américaine" Fisherman's sea bream Crawfish skewers roasted with smoked salmon Fresh Sardines in curlpapers Sliced raw salmon with green lemon Chicken with crayfish (lobsters) Boumian Melted Stuffed Mussels

L'aïoli (garlic mayonnaise)