All dishes:

Poultry

Goose foie gras with white grapes

Served cold.

Desserts

Mirabelle pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Cheeses

Raw mozarella

Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Poultry

Chicken with black truffle

Shellfish and Seafood

Scallops with black truffle

Desserts

Plate of red fruits

Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Desserts

Chocolate crepe cake

Fruits

Raspberry

Beef

Sautéed hanger steak

Veal

Veal paupiettes

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Game animals

Salmi of venison

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Desserts

Pineapple carpaccio topped with caramel

Desserts

Flan

Flan : beaten eggs with milk and flour, baked.

Freshwater fish

Trout in court-bouillon

Beef

Rump steak with oyster mushroom

Desserts

Peach bavarian

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

Consommé and Soup

Watermelon gazpacho

Desserts

Butter and sugar crepe

Sea fish

Grilled sea bass with anise and grilled fennel

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

Poultry

Stuffed wood pigeon with porcini and duck foie gras

Desserts

Roasted Pineapple in butter