All dishes:

Appetizers

Fish croquettes

Offal and tripe

Veal sweetbreads with mustard

Poultry

Poached chicken with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Sheep and Goats

Roasted leg of lamb with parsley sauce

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Parsley sauce: parsley, lemon juice and olive oil or butter.

Freshwater fish

Marinated trout with dill

Sea fish

Sea bass with fennel

Cheeses

Beaufort old

France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.

Cooked meats

Lyon sausage

Shellfish and Seafood

scallops with lentils

Desserts

Rhubarb sablé

Cheeses

Cabécou de Livernon

France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Cheeses

Montasio

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind (Fresco: matured up to 2 months; Mezzano from 5-10 months; Stagionata more than 10 months).

Poultry

Duck leg with chanterelle

Sea fish

Sea bass with fennel and star anise

Sheep and Goats

Lamb stew with thyme

Main meals

Tartiflette

Dish made with cream, potatoes, cheese and bacon.

Salads

Avocado and crab salad

Desserts

Caramel coulant

Sea fish

Salmon a l’unilateral with sorrel sauce

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Desserts

Apricot meringue

Desserts

Upside-down pear cake and spices

Pizza, Quiche, Tart and Pie

Fresh goat cheese quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Poultry

Capon with chestnuts

Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.