All dishes:

Pizza, Quiche, Tart and Pie

Vegetable tart

Cold starters

Melons balls

Shellfish and Seafood

Scallops gratin with saffron

Veal

Rack of veal with porcini

Desserts

Plum turnover

Desserts

Mandarin bavarian cream

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

Cheeses

Roquefort

France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.

Desserts

Strawberry meringue tart

Game animals

Saddle of hare with fresh cream

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.

Salads

Crayfish salad

Desserts

Chocolate crepe

Cheeses

Brousse

Provence. Cheese made from a combination of milk and whey from sheep, goat or cow.

Sea fish

Goujonnettes of sole with Nantua sauce

Goujonnette : small fish fillet cut on the bias.

Sauces

Chocolate sauce

Red wine with butter, shallots, veal stock, pepper and cocoa.

Poultry

Pan fried duck foie gras with mango

Served hot.

Condiments

Bay leaves

Poultry

Duck with turnips

Desserts

Roasted peaches with almonds

Cheeses

Petit Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.

Beef

Grilled entrecote with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Main meals

Three cheese fondue

Cheese fondue made with Beaufort, Comté and Emmental.

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Sea fish

Anchovies with olive oil