All dishes:

Eggs

Stuffed eggs with tuna

Poultry

Young guinea fowl with chanterelle

Desserts

Marshmallow

Sheep and Goats

Grilled lamb chops

Others

Caviar with creamy potato

Offal and tripe

Grilled calf’s liver

Consommé and Soup

Asparagus veloute

Velouté  : soup with cream and egg yolk added.

Cooked meats

Mountain ham

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Poultry

Bordeaux style duck confit

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

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Raw goat's milk semi-soft cheese with a natural rind.

Desserts

Apricot bavarian cream

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

Poultry

Spit roasted chicken

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

Sea fish

John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Pork

Black pudding pan fried

Desserts

Fig meringue tart

Desserts

Bitter chocolate mousse with Armagnac

Sheep and Goats

Herb roasted lamb

Cooked meats

Trush 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.

Sea fish

Sea bream tartar with citrus

Consommé and Soup

Zurrukutuna

Basque Country.
Soup with cod, peppers and garlic.

Cheeses

Twig farm goat tomme

United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.

Desserts

Blueberry pie