All dishes:

Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.

Main meals

Chicken rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Desserts

Bugnes lyonnaises

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.

Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Desserts

Apple fritters

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Fresh goose foie gras with white grapes

Served hot.

Desserts

Molten bitter chocolate coulant

Fruits

Pineapple

Sheep and Goats

Roasted kid goat with herbs

Pork

Grilled pork with thyme

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Shellfish

Poultry

Grilled duck breast with blackcurrant sauce

Shellfish and Seafood

Spiny lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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.

Desserts

Fig tart

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.