All dishes:

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Desserts

White chocolate and citrus fruit mousse

Sea fish

Red mullet with eggplant caviar

Game birds

Mallard salmis

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

Others

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.

Sea fish

Sea bass with lemongrass cream sauce

Cheeses

Montgomery’s Cheddar

United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

Shellfish and Seafood

Blanquette of scallops with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Cold starters

Sainte-Maure goat cheese and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Beef

Roasted beef cut with pepper sauce

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

Sheep and Goats

Roasted leg of lamb with rosemary

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

Game birds

Roast quail with figs

Game birds

Pheasant casserole

Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

Shellfish and Seafood

Bay scallops with tarragon

Beef

Beef tenderloin with black pepper

Shellfish and Seafood

Clam and green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Poultry

Pigeon with duck foie gras

Condiments

Olive oil

Desserts

Apricot and almond ramekin