All dishes:

Desserts

French toast

Shellfish and Seafood

Grilled lobster with lemon

Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

Veal

Roasted rack of veal with chanterelles

Desserts

Roast grapefruit

Pizza, Quiche, Tart and Pie

Smoked salmon pie

Freshwater fish

Fish quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

Desserts

Apricot gratin

Sea fish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

Sheep and Goats

Leg of lamb whith thyme

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

Pork

Pork roast with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese salad

Sheep and Goats

Saddle of lamb with pomegranate

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Shellfish and Seafood

Squid stewed in their ink

Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Pork

Pork roast with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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.