All dishes:

Others

Frog legs with chanterelle

Warm starters

Provencal goat cheese in puff pastry

Cheeses

Saint-Félicien

France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

Veal

Veal Milanese

Milanesa : breadcrumbs with Parmesan cheese.

Desserts

Apricot mille-feuille

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

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

Main meals

Tartiflette

Dish made with cream, potatoes, cheese and bacon.

Desserts

Raspberries sugar

Cooked meats

Chicken liver terrine with pistachio

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Desserts

Sachertorte

Austria. Vienna.
Chocolate cake stuffed with apricot jam.

Shellfish and Seafood

Pacific oysters

Shellfish and Seafood

Bay scallop with braised endive

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

Sea fish

John Dory with zucchini in parchment

Desserts

Chocolate mille-feuille

Pizza, Quiche, Tart and Pie

Apicius pie

Pie stuffed with chicken, honey and spices.

Sauces

Garlic butter

Garlic butter : butter with garlic.

Desserts

Almond miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Shellfish and Seafood

Scallops with hebrs

Desserts

Napoléon praline cake

Cake of Russian origin. Variety of praline mille-feuille.

Desserts

Apple cinnamon turban

Turban : dish presented in a crown shape.

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Soft-ripened raw cow's milk cheese.

Sheep and Goats

Lamb daube

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.