All dishes:

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Cold starters

Crab stuffed avocado

Beef

Grilled beef with peppercorn sauce

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

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Desserts and Sweet Courses

Chocolate dessert

Seafish

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 : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Main courses

Marmitako

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Main courses

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Fruits

Raspberry

Cheeses

Idyll gris

United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.

Cold starters

Fish aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Pork

Toulouse sausage with red wine

Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Appetizers and Amuse-bouches

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Desserts and Sweet Courses

Caramelized apple tart with vanilla ice cream

Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Poultry

Roasted poultry with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Main courses

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.