All dishes:

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.

Appetizers

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Main meals

Sashimi

Thin slices of raw fish or shellfish.

Sea fish

Raw salmon with asparagus

Desserts

Crema catalana with caramelized apple

Shellfish and Seafood

Scallops with porcini mushrooms

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Beef

Provençal beef daube

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

Desserts

Caramelized pears mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.

Poultry

Pigeon and mallard salmis

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

Poultry

Roast spring chicken with morel mushrooms

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

Rabbit

Rabbit with prunes

Poultry

Blanquette of chicken

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.

Beef

Beef daube with black olives

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

Cold starters

Fish rillettes

Sheep and Goats

Lamb fricassee

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

Sheep and Goats

Lamb navarin with spices

Navarin : stew.

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Beef

Braised beef chuck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.