All dishes:

Pork

Braised pork shoulder

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Desserts

Pear bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Cold starters

Marbled duck foie gras with almonds

Cheeses

Smažený hermelín

Czech Republic.
Breaded cheese.

Cold starters

Crab mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Mushrooms, Vegetables, Pasta and Rice

Langoustines risotto with saffron

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Game birds

Quails with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Poultry

Guinea fowl with cabbage

Others

Jambon-fromage

France.
Ham sandwich with half a fresh baguette cut lengthwise, with cheese and filled with slices of ham, often pickles.

Sea fish

Papillot of grouper

Freshwater fish

Trout in parchment with Saint Georges mushroom

Warm starters

Lobster raviole with black truffle cream

Ravioles : filled pasta smaller and less thick than raviolis.

Offal and tripe

Veal sweetbreads with morel sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Apple crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Poultry

Stuffed goose neck with duck foie gras

Goose foie gras. Served hot with garlic and parsley potato or with a salad.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.

Others

Croque-madame with bechamel sauce

Bechamel sauce : Butter and flour (roux) made with milk or cream.

Beef

Estouffade of beef with brown beer and mushroom

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.

Pork

Pig’s trotter with white bean and black truffle

Main meals

Berthoud

France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.

Beef

Beef braised in red wine

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Desserts

Passion fruit soufflé

Poultry

Pullet with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.