All dishes:

Main meals

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

Sea fish

Dieppoise-style marinated herring

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Poultry

Grilled duck breast with blackcurrant sauce

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Shellfish and Seafood

Sauteed langoustine

Freshwater fish

Fish quenelles

Sea fish

Sole fillets in parchment

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Beef

Beef cheek with black truffle mashed potatoes

Fruits

Quince

Poultry

Pigeon with black truffle

Desserts

Apple tart and crème brûlée

Shellfish and Seafood

Langoustine tartare with mango

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sheep and Goats

Leg of lamb with provençal herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Main meals

Fish tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Tulip cookie with red berries

Cookie tulip : dessert shell made from a baked batter of butter, egg white, flour, and icing sugar.

Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.