All dishes:

Ice cream and sorbets

Tutti-frutti ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.

Cheeses

Goat Cheese

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

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

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Sheep and Goats

Lamb with gingerbread

Freshwater fish

Lavaret with herb sauce

Poultry

Coq au riesling

Freshwater fish

Rainbow trout with fennel

Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Apricot tart with honey

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Scallop terrine

Ice cream and sorbets

Quince sorbet

Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.