All dishes:

Beef

Grilled entrecote

Poultry

Coq au vin

Wine stewed chicken.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Grilled scallops with lemongrass

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Prawns flambéed with Cognac

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

Desserts

Red berry soup

Desserts

Pineapple trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Strawberry pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream, garnished with strawberries and powdered sugar.

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Game birds

Roasted quail stuffed with mushrooms

Salads

Langoustines salad and orange

Sauces

Bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Cheeses

Bergamino di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Sea fish

Sea bream with white wine

Sheep and Goats

Roast lamb with savory

Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.Pressed and cooked cheese made from cow's milk.