All dishes:

Game birds

Pheasant salmis

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

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

Warm starters

Goat cheese and tomato puff pastry

Beef

Provençal beef daube

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

Poultry

Turkey with chestnut

Shellfish and Seafood

Langoustine gratin

Game animals

Venison fillet with peppercorn sauce

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

Shellfish and Seafood

Langoustine flambéed with cognac

Desserts

French toast with pears

Shellfish and Seafood

Roasted langoustines with olive oil

Pizza, Quiche, Tart and Pie

Fish pie

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sheep and Goats

Braised lamb chops with rosemary

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

Mushrooms, Vegetables, Pasta and Rice

Spinach

Poultry

Guinea fowl with saffron

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Game birds

Pheasant à la Brabançonne

Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

Beef

Grilled flank steak and french fries

Desserts

Caramelized apple with spices and cinnamon ice cream

Cheeses

Sheep’s milk cheese with quince jelly

Sea fish

Grilled sea bream with fennel

Sea fish

Salmon tartare with fresh cream and chives

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sheep and Goats

Leg of lamb confit with sweet garlic

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