All dishes:

Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

Desserts

Chocolate and hazelnut tart

Poultry

Duck breast with peaches

Salads

Quail salad with fresh figs

Mushrooms, Vegetables, Pasta and Rice

Cockle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Beef

Beef daube and mashed potato with black truffle

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

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Desserts

Caramelized apricot tart

Pork

Pork roast in milk

Poultry

Pan-fried goose foie gras with spices

Served hot.

Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

Desserts

Roasted peaches in muscat dessert wine

Beef

Smoked beef tongue

Cooked meats

Rabbit pâté

Served cold or at room temperature.

Pizza, Quiche, Tart and Pie

Button mushroom tart

Beef

Grilled beef over vine shoots

Sheep and Goats

Herb-crusted lamb fillet

Warm starters

Soufflé

Served hot.

Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

Cooked meats

Jambon de Savoie

Cheeses

Fiumorbù

France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Sheep and Goats

Lamb in a gingerbread crust

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.