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Desserts and Sweet Courses
Caramel crème renversée
Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.
Poultry
Orange chick
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Main courses
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
Desserts and Sweet Courses
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Desserts and Sweet Courses
Strawberry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
Desserts and Sweet Courses
Puits d’amour
Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.
Poultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
Desserts and Sweet Courses
Gugelhupf
Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.
Cold starters
Shrimp carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Beef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.