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All dishes:
Meal families
Cheeses
Baratte
France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.
Sheep and Goats
Saddle of lamb with garlic cream
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.
Sheep and Goats
Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Offal and tripe
Merguez frites
Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).
Desserts and Sweet Courses
Florentins
Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.
Cold starters
Fish loaf with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
Appetizers and Amuse-bouches
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.