It's the Season
| Le Homard Bleu European Wild Lobster, caught on Ireland, Scotland and French Bretain Coasts. |
| Le Pavé de Morue à la Gasconne Cod-fish steak cooked with garlic and chili from Espelette, served with bacon tomato beans |
| L'Agneau Lamb (leg, rack, shoulder) |
| Les Asperges du Blayais Asparagus from Blayais |
| La Lamproie à la Bordelaise Lamprey "à la bordelaise" |