All dishes:

Desserts

Roasted pineapple with caramel and vanilla ice cream

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Apple clafoutis

Mushrooms, Vegetables, Pasta and Rice

Crayfish risotto

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

Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.

Sea fish

Roast John Dory

Eggs

Poached eggs with black truffle

Shellfish and Seafood

Scallops and persillade sauce

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

Shellfish and Seafood

Steamed mussels with saffron

Desserts

Banana soufflé

Served hot.

Beef

Pastrami

Smoked salted beef, sliced thinly.

Pizza, Quiche, Tart and Pie

Cheese pie

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Main meals

Bay scallop and shrimp raviole with paprika

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sheep and Goats

Roasted lamb fillet

Game animals

Marinated venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Cheeses

Tomme de Camargue

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.

Cheeses

Cottage cheese with salt and pepper

Cooked meats

Lark pâté

Served cold or at room temperature.

Poultry

Duck manchon confit with porcini mushrooms

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.