All dishes:

Salads

Minced tuna in tomato and onion salad

Sauces

Chocolate sauce

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

Desserts

Red fruit meringue tart

Beef

Pastrami

Beef salted, smoked and cut in thin slices.

Desserts

Pink Charlotte with red fruit

Charlotte made with pink Reims biscuits dipped in champagne, milk or ratafia with red fruits (strawberry, raspberry, currant).

Fruits

Brasucado

France. Cevennes.
Cooking chestnuts over a wood fire in a large frying pan.

Desserts

Fig and walnut tart

Veal

Roast milk-fed veal with Saint Georges mushroom

Milk-fed veal : calf of less than 20 weeks milk-fed only.

Poultry

Roast Bresse capon

Cold starters

Shrimp carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Main meals

Gratin savoyard

Dish based on reblochon with potatoes, bacon and sometimes onion.

Shellfish and Seafood

Clam and green sauce

Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.

Eggs

Cep omelette

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagne with mixed herbs

Desserts

Kiwi clafoutis

Mushrooms, Vegetables, Pasta and Rice

Vegetables clafoutis

Sheep and Goats

Roasted leg of lamb with potatoes

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Freshwater fish

Smoked sturgeon

Cooked meats

Young partridge pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Pork

Knuckle of pork confit

Sea fish

Red mullet with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.

Beef

Beef tenderloin with black truffles