All dishes:

Freshwater fish

Trout fillets with almonds

Hot Starters

Veal sweetbread puff pastry

Salads

Avocado with shrimp and grapefruit salad

Main courses

Scallop curry

Desserts and Sweet Courses

Apple crêpe

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Sheep and Goats

Roast Sisteron lamb

Young lamb (70 to 150 days).

Seafish

Turbot fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts and Sweet Courses

Lemon soufflé

Served hot.

Poultry

Chicken supreme with black truffle

Poultry supreme : all the white meat from the breast and wings of poultry.

Desserts and Sweet Courses

Red wine fruit soup

Condiments

Rosemary

Freshwater fish

Trout with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Shellfish and Seafood

Crayfish gratin with white wine

Pork

Pork chop with lentils

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Warm goat cheese

Shellfish and Seafood

Lobster stew

Salads

Shrimp salad

Desserts and Sweet Courses

Crème brûlée with black and red fruits

Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.