All dishes:

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Game animals

Wild boar civet

Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.

Sea fish

Sautéed sole fillets

Desserts

Sablé with salted butter and cherry jam

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Sheep and Goats

Roasted leg of lamb with parsley sauce

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

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Game birds

Roasted pheasant with porcini mushrooms

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Poultry

Stuffed pigeon with mushrooms

Beef

Grilled beef tournedos with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sea fish

Roasted monkfish

Desserts

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Desserts

Damson tart

Sea fish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Desserts

Strawberry and rhubard tart

Desserts

Milk chocolate with caramel