Rodolphe's Gastronomic Cuisine 

Soups

Perigord Black Truffle Soup with Duck Foie Gras in a Pastry Crust
Cream of Pumpkin served in its Shell
Vichyssoise Cream
Cream of Cauliflower with Curry
Fresh White Bean Cappuccino

Starters

Fried Foie Gras, Chef's Grenadine Sauce
Perigord Black Truffle Brouillade
Duck Foie Gras Ravioli with Port Sauce
Green Asparagus and Salmon Puff Pastry with Cream Sauce
Small Poulty Liver Parfait, Fresh Tomato Coulis
Semi-Cooked Foie Gras & its Diced Corrèze Apples, Montbazillac Wine Jelly
Omelette with Corrèze Chanterelle and Cepe Mushrooms
Duck Foie Gras Pastry with Perigord Black Truffles

Fish

Fillet of Sole au Gratin with Gewurztraminer Wine
Fricassee of Fresh Prawn, Red Pepper Coulis and Green Asparagus
Scallops with West Indies Vanilla
Sea Trout with Chive and Parsley Pesto Sauce
Sole and Pilgrim Scallop Flan, Saffron sauce
Sea Bass Soufflé, Lobster Coulis
Fillet of Turbot, Champagne Sauce & Leek
Larded Salmon Steak, Carrot Mousse and Sherry Vinaigrette Dressing

Meat

Stuffed, Boned Pigeon with Foie Gras & Black Truffle Sauce on its Crêpe Parmentière (Medium-Rare)
Fillet of Beef, Périgueux Sauce (with Perigord Black Truffles), Provençal Tomato and Larded Green Bean Bundles
Free-Range Veal Mignon , Chanterelle Mushroom sauce
Chef's Tagliatelli
Poultry Supreme Stuffed with Duck Foie Gras and in a Pastry Crust, Madeira Sauce
Quercy Lamb Mignon with Aromatic Herbs and Spinach Risotto
Duck Magret with Raspberry Vinegar
Boned Stuffed Saddle of Rabbit with Tarragon Butter & its Pickled Onion Compote
Duck Magret, Pepper and Honey sauce
Boned Farmhouse Duckling, Candied in Buttered Cabbage with Bacon

Regional Cheeses

Cabécou, Fresh Goat's Cheese, Cantal, Saint Nectaire, Fourme d'Ambert, Roquefort

Desserts

Caramelised Corrèze Apple Tatin with its Vanilla Sauce
Home-Made Iced Nougat with Candied Fruit and Almonds on its Red Fruit Coulis
Cream puffs
Green Mint Mousse, Biscuit & Chocolate Fondant
Chestnut and Calvados Mousse
Raspberry, White Chocolate or Aniseed Crème Brûlée
Opera