All dishes:

Game birds

Roasted woodcock with Armagnac

Pork

Pork trotters with morels

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Cheeses

Castelmagno and spinach risotto

Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

Cheeses

Beaufort with nuts

Shellfish and Seafood

Roasted lobster with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Main meals

Royal couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Cheeses

Citeaux

France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.
Pressed and uncooked cheese made from cow's milk.

Pizza, Quiche, Tart and Pie

Morel and Comté cheese pie

Desserts

Mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Beef

Rib steak over vine shoots

Rib steak : rib of beef with bone attached.

Poultry

Duck breast over vine shoots

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Offal and tripe

Lamb offal stew